Savoury Saturday: Great British Bake-Off recipe for Crepes Suzette

The Dutch TV show ‘Heel Holland Bakt’ has an English equivalent called The Great British Bake-Off. The recipes are different, the judges are different, but we just love the excitement as one of the bakers is struggling towards his or her deadline. If you want to read more about this programme, which is also broadcast on Dutch television, click here.

French Crepes Suzette – English recipe

We selected a recipe that looks easy, and if you follow the nine steps is feasible, and tastes delicious: Paul’s Crepes Suzette. Mind you, there is alcohol involved (Grand Marnier and brandy). We advise you to consult your parents first, or make these crepes just for them. They’ll love it.

Do you want to have your own crepe, then replace the alcoholic beverages by unsweetened orange juice concentrate or orange juice. Substitute 3 tablespoons unsweetened orange juice concentrate or 3 tablespoons orange juice and 1 teaspoon orange extract for 2 tablespoons Grand Marnier. The brandy may be replaced by  1 to 1 1/2 teaspoon of brandy or rum extract but you’ll need the alcohol to set your crepes on fire (flambé). Luckily, the alcohol will disappear in the process.

Makes 6

For the crepe batter

125g plain flour
½ tsp salt
15g caster sugar
2 medium eggs
250ml full fat milk
sunflower oil to grease the pan

For the orange sauce

4 oranges
50g icing sugar
30g unsalted butter, cubed
3 tbsp Grand Marnier
1 tbsp brandy

Step 1 – Place the flour, salt, and sugar in a mixing bowl.  Make a well in the middle and crack the eggs into it.  Using a wooden spoon begin to mix, incorporating the flour from the edge of the bowl.

Step 2 – As the mixture thickens gradually add the milk.  Mix well after each addition of milk and continue until all the milk is incorporated and you have a smooth batter.  Rest the batter for 30 minutes.

Step 3 – For the orange sauce, squeeze the juice from three oranges and pass through a sieve into a pan. Add the finely grated zest of 1 orange and the icing sugar.

Step 4 – Bring the mixture to a boil and reduce by half. Remove from the heat and add the butter. Set aside.

Step 5 – Peel and segment the remaining orange Using a sharp knife, carefully slice off the top and bottom of the orange. Using even downward strokes, slice the skin away from the flesh and discard. Remove any remaining white pith. Cut between the membranes to segment the orange.

Step 6 – Pour a little oil onto a wad of kitchen paper and lightly wipe the base of the pan to grease it. Pour a little batter into the middle of the pan, tip the pan from side to side and swirl the batter around until the base of the pan is covered. Cook for around 45 seconds then loosen the edge with a pallet knife and flip the pancake over, cook the over side. The pancake should be golden brown.

Step 7 – Slide out of the pan onto greaseproof paper and repeat to make six crepes. Stack the crepes between greaseproof paper.

Step 8 – Pour the orange sauce into the crepe pan over a low heat. Lower a crepe into the pan and baste with the orange syrup. Using a fork, fold it in half and then half again. Push the crepe to the side of the pan, add a second pancake and repeat with the basting and folding, then repeat with the remaining pancakes. Add a little more water if the pan becomes dry.

Step 9 – Arrange the crepes so they are spread out evenly across the pan, then scatter over the orange segments. Gently heat the Grand Marnier and brandy in a small pan, then pour into a ladle. Set alight and pour over the crepes. Wait for the flames to recede, then serve.

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