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http://www.lifestylefood.com.au/recipes/1433/crepe-suzette

LifeStyleFOOD.com.au

Crepe Suzette

Ingredients

  • pancake

  • sauce

Method

  • pancake:

  • 1.

    Make the pancakes well in advance.

  • 2.

    Combine the flour, eggs and salt and add the milk and water mixture gradually until you have a batter the consistency of single pouring cream.

  • 3.

    If your mixture is too thick, so will your pancakes be.

  • 4.

    Leave to stand.

  • 5.

    Heat the oil in a suitable pan until slightly smoking and pour of any excess.

  • 6.

    Coat the pan with the thinnest possible layer of batter, repairing any holes with extra drops.

  • 7.

    Turn after a minute or two, cook briefly on the second side and then slide on to the first square of greaseproof paper.

  • 8.

    In this way, build a stack of pancakes interleaved with greaseproof paper.

  • 9.

    Set aside until needed.

  • sauce:

  • 1.

    Heat your largest frying pan and melt the butter and sugar.

  • 2.

    Add the orange rind and juice and lemon juice (optional), along with about 1/3 of the Cointreau.

  • 3.

    When nicely bubbling, add the pancakes one by one, folding each into quarters as you do so.

  • 4.

    Cook for a minute or two, then gently heat the remaining Cointreau in a small saucepan.

  • 5.

    When warm, pour over the pancakes and set alight.

  • 6.

    Serve immediately.

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Crepe Suzette.

 
 

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Posted by Veronica145Report
I discovered the same thing, but even improvising and guesstimating it was a great recipe and will definitely make this again! Thank you!
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