Page 240 - YC Cooking School

40g butter
2 oranges, peeled and segmented

2 Tbsp (30ml) Grand Marnier or orange liqueur

Tools

Whisk or liquidiser
Mixing bowl
Frying pan
Pot
Kitchen spoons

What to do:

For the crêpes

1. To make the batter, combine all the ingredients (except the butter) and whisk until
smooth. You can use a liquidiser instead of a whisk, if you want to speed the process
up a bit.
2. Cover the batter bowl with cling film and allow it to rest in the fridge for at least an
hour.
3. Place your frying pan on a medium heat. Add a little butter and allow it to melt. Swirl it

around so that it coats the pan. Discard any excess.
4. Make your first crêpe by pouring a little batter into the pan and swirling it around until
it coats the entire base of the pan. Your crêpe should be as thin as possible. Note: You
shouldn’t need to add any more butter after this point as the cream in the batter will
keep the pan sufficiently greased.
5. Make all your crêpes and pile them up onto a plate.
6. When cool, fold your crêpes into quarters, so that they are shaped like triangles.
7. Serve with a generous drizzle of Suzette sauce and a few orange segments.

For the Suzette sauce and orange garnish

1. Place the water and sugar in a small pot and stir over a low heat until the sugar has
dissolved, then bring to the boil.
2. Allow the sugar syrup to bubble away until it has turned a blonde or caramel colour.
3. Pour in the orange and lemon juice to deglaze, then lower the heat and allow the
sauce to reduce by a third. You will now have a citrus caramel.
4. Meanwhile, heat the butter in a large frying pan and add the folded crêpes, allowing
them to warm right through.
5. Add the orange segments to the pan, and pour in the citrus caramel.

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