Guest Recipe: Jordan's Crepe Suzette

• Prep Time: 45 minutes
• Cook Time: 2 - 3 minutes
• Total Time: 47 - 48 minutes

Serves: 4

Category: Dessert,Pancake Day

Ingredients

Crepe batter
• 350m milk
• 200g flour
• 4 eggs
• 2 tbsp melted butter
• 1 tbsp caster sugar
• 1 tsp vanilla extract

Suzette sauce

• 150g unsalted butter
• 150g caster sugar
• 100ml orange liqueur (such as Grand Marnier or Cointreau)
• Zest of one orange
• Juice of two oranges
• Juice of half a lemon

Method

1. Begin by making your crepes. Mix all of your ingredients in a large mixing bowl by hand or in a blender. Cover and refrigerate for 30 minutes. Alternately, buy shop-bought crepes and skip to instruction 3.
2. Over a low heat, add a knob of butter to a 10-inch skillet or frying pan. Pour in enough batter to thinly cover your pan (about 50ml), rotating quickly to coat evenly. After a minute or so, fold in half and then in half again to create triangles. Transfer to a plate and repeat. You should end up with 12 crepes.
3. Next, make your suzette sauce. Over a low heat, add the butter, sugar, the juices and orange zest to a saucepan and bring to the boil. Reduce the heat and simmer for around 10 minutes. When thick and syrupy, transfer to a heatproof jug for pouring.
4. To make one serving of the crepe suzette, warm 1/4 of the sauce (around 150ml) back in the skillet over a medium-low heat. When gently bubbling, add 3 of the folded crepes, coating them in the syrup. Flip after a minute to allow both sides to caramelise.
5. Meanwhile, warm 25ml of the orange liqueur in the saucepan. To flambé the crepes on a gas flame, pour the liqueur into the skillet and tilt into the flame to catch it alight. To flambé on an induction hob, light whilst in the saucepan and pour over the crepes. Serve while hot.
6. Repeat the process to make the remaining three servings.

If you had fun making Jordan's Crepe Suzette, you'll find more delicious recipes on Jordan's website, foodandwriting.co.uk.