Crêpes Suzette

Ingredients

• 2 large eggs
• 125 ml milk
• 1/2 tsp sugar
• 1 pinch salt
• 65 g cake flour
• 20 g butter for cooking
• 100 g butter for the orange sauce
• 50 g caster sugar
• 2 oranges, zested
• 125 ml fresh orange juice
• 30 ml orange liqueur, optional
• vanilla ice cream for serving, optional

Method

1. Whisk together the eggs and milk, then whisk in the sugar, salt and flour until smooth.
2. Rest the batter for about 30 minutes.
3. Lightly butter a small non-stick frying pan.
4. Pour in a thin layer of batter and swirl to cover the base.
5. Cook until lightly golden, turn and briefly cook the second side.
6. Repeat to make approximately eight thin crêpes.
7. Melt the sauce butter with the sugar, orange zest and orange juice in a large frying pan.
8. Fold each crêpe into quarters and place in the orange sauce.
9. Turn gently to coat and warm through.
10. Add the orange liqueur off the heat if using and return briefly to low heat.
11. Serve two warm crêpes per person with orange sauce and vanilla ice cream if desired.