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Crêpe Suzette Recipe

Crêpe Suzette Recipe

In honour of Pancake Day The Edinburgh School of Food & Wine have provided their recipe for their tried and tested Crêpe Suzette. Move on from the standard pancake and celebrate in style with some flashy kitchen moves! 

Ingredients

For the crêpes

110g plain flour, sifted
A pinch of salt
2 eggs
200ml milk mixed with 75ml water
50g butter
1 medium orange, zest only
1 tbsp caster sugar

For the sauce

150ml orange juice (from 3-4 medium oranges)
1 medium orange, grated zest only
1 small lemon, grated rind and juice
1 tbsp caster sugar
3 tbsp Grand Marnier – plus a little extra for flaming (if desired)
50g unsalted butter

Method

1. Sift the flour and salt into a large mixing bowl. Making a well in the centre of the flour, break in the eggs and beat everything together to form a smooth paste.

2. Gradually add the milk and water mixture, whilst whisking. When all the liquid has been added use a spatula to scrape any flour into the centre.

3. Add the melted butter, orange zest and caster sugar into the batter.

4. In a hot pan, do a tester to see if you’re using the correct amount of batter and the mixture tastes as it should (really, really good)

5. Begin cooking the pancakes, 30-40 seconds on one side before flipping the pancake over with a palette knife – the other side will only need a few seconds before sliding it on to the plate. You should end up with about 15-16 crêpes.

6. Stack the pancakes between sheets of greaseproof paper whilst you make the rest.

7. For the sauce, mix all the ingredients, except the butter, in a bowl. Melt the butter in the frying pan, pour in the sauce and allow it to heat very gently.

8. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape.

9. Slide the crêpe onto the very edge of the pan, tilt it slightly so that the sauce runs back into the centre, then add the next crêpe. Continue until they are all re-heated, folded and well soaked with the sauce.

10. To flambé (optional) heat the liquor in a pan or ladle, heating over a gentle flame. Allow this to catch fire and pour over the pancakes/crepes.

If you do decide to flambé, please be very careful and keep well away from children.

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Edinburgh School of Food & Wine

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