French Crepes Suzette

Ingredients

1 free-range egg
1 cup (250mL) milk
1 cup (150 g) plain flour
Peeled, sliced oranges, to serve

Orange sauce:

100 g butter, chopped
1/2 cup (110 g) caster sugar
1 1/4 cups (310mL) orange juice
2 Tbs lemon juice
1/4 cup (60mL) orange-flavoured liqueur

Method

Whisk the egg and milk together in a large bowl. Add the flour and whisk until smooth. Pour mixture into a large jug and set aside for 30 minutes to rest.

Lightly grease a 22 cm non-stick frying pan and place over medium heat. Pour 1/4 cup (60mL) of the batter into the pan, swirling to coat the base. Cook for 1-2 minutes or until the crepe is dry on the surface and crisp around the edges. Transfer to a plate. Repeat with the remaining batter to make 8 crepes, stacking cooked crepes on the plate.

To make the orange sauce, melt butter in a medium saucepan over medium heat. Add the sugar and cook, stirring, for 5 minutes or until sugar dissolves and is beginning to caramelise. Add the orange and lemon juice (mixture will splutter) and bring to the boil. Reduce heat to low and simmer for 5 minutes or until any sugar solids melt and sauce is smooth and light golden brown. Add the liqueur and stir to combine.

Credits: Coles

Photo Credits: Coles