Crêpe Suzette with Orange Confit

  • Cooking Time2 mins
  • DifficultyMedium
150g flour
3 eggs
450ml milk, full fat
45g melted butter
1 teaspoon sugar
A pinch of salt

For the filling

Zest of 2 large oranges
50g caster sugar
150g unsalted butter, softened
100ml orange juice
4 tablespoons Cointreau
4 tablespoons Brandy
Sugar to dust
Fresh mint

For the Orange Confit

Zest of 1 orange, removed in pieces with vegetable peeler
500g caster sugar
500ml water

1. Put the flour in a bowl. Add the milk, eggs, egg yolks, sugar and salt, whisking all the time.

2. When everything is incorporated, add the melted butter.

3. Heat a little oil in a non-stick pan and allow it to get hot.

4. Ladle in enough mixture to cover the base. Cook the crêpe for a minute on one side then carefully lift it over to the other side, continuing to cook until pale brown.

5. Take out and layer the crepes between sheets of grease proof paper, repeat until the mixture is finished.

For the Orange Confit:

1. Remove the zest of one orange with a vegetable peeler. Chop into matchstick thin julienne strips.

2. Bring a pan to the boil and add the orange zest. Drain then refresh with cold water and repeat 3 times to remove the oil from the zest.

3. On the final refresh add the sugar and 500ml water to the pan.

4. Cook for 20-25 minutes or until mixture has a thin syrupy consistency.

5. Reserve the confit orange zest to serve with the crepes, drain the syrup into a jug or bowl to use with the crepes.

For the Orange Butter:

1. Remove the zest from the oranges and add to the soft butter. Mix with an electric whisk until white.

2. Now add the orange juice slowly so it is well incorporated. Add the Cointreau and mix.

3. In a non-stick frying pan add a quarter of the Cointreau butter and bring to the simmer. Now add two crêpes and throw over the first tablespoon of brandy and light with a match.

4. Keep the liquid moving over the crepes until the flame goes down.

5. Arrange on a plate and serve, top with confit of orange and dust with sugar.

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