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Crêpes Suzettes with tangerine butter and cognac



  • 1.

    Form a well in the flour and add the eggs, milk, salt, tangerine juice, Curacao and olive oil into the centre.

  • 2.

    Combine the ingredients and allow to stand for at least 2 hours. In a bowl, mix the butter with the tangerine juice and zest, Curacao and caster sugar until pale.

  • 3.

    Make four or five crepes using 3 tbsp of the batter for each crepe. Remove the crepes from the pan, and coat each one with the tangerine butter. Add the crepes back to pan with 1 tbsp cognac and 1 tbsp caster sugar. Re-heat in the pan and serve with ice cream.

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Crêpes Suzettes with tangerine butter and cognac.


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