Crepe Suzette Recipe

 Crepe Suzette Recipe

Ingredients

For the crepes:

300ml semi-skimmed milk

80ml water

20ml rum

1 tablespoon sugar

2 whole eggs

150g flour

75g melted butter

1 pinch of salt

For the orange butter:

100g sugar

Zest and juice of one orange (approx. 120ml juice)

240g cubed butter

3 tablespoons rum + 3 tablespoons

2 tablespoons oil

Icing sugar for sprinkling

Preparation

1. Start by preparing the crepe batter: Place 300ml semi-skimmed milk, 80ml water, 2 whole eggs, 1 tablespoon sugar, 150g flour, 75g melted butter and 1 pinch of salt in a blender and blend everything until you get a smooth batter. Place in a covered container and refrigerate for 1 hour.

2. Meanwhile, prepare the orange butter: mix 240g of cubed butter with 100g of sugar, zest and juice of 1 orange until you get a smooth mixture. Add 3 tablespoons of rum and mix again. Pour into a bowl and store in the refrigerator.

3. Next, grease a frying pan with 2 tablespoons of oil and pour in a ladle of the batter. Swirl and cook until the batter sets. Flip the crepes and cook for another minute. Repeat the process with the remaining batter.

4. Heat the orange butter in a frying pan (28cm) until it melts and starts to bubble.

5. Place the folded crepes in it, one by one, up to a maximum of 4, and heat through. 6. Just before serving, add the remaining rum, light a match and let it burn (flambé), drizzling with butter until the alcohol in the rum evaporates.

7. Serve warm with butter and sprinkled with powdered sugar.