Crepe Suzette

Crêpe Suzette is a dessert from the grand old days of French cooking before nouvelle cuisine and diets came along and ruined things.

It is a perfect pre-Lenten indulgence but works just as well in the middle of summer.

Serve with a muscat based dessert wine such as Moscatel de Setubal from Portugal which has a distinct orange rind flavour. Brown Bros. Orange Flor Muscat will also work well (and will be easier to find) and failing that you should be able to find a Muscat de Beauces de Venise.

In its simplest form Crêpe Suzette is pancakes flamed with Grand Marnier (or Cointreau or Curaçao) but the version below is richer and more satisfying.

The pancakes can be made ahead of time and warmed in the pan at the last moment.

Crêpe Batter (makes 8-10)
Break an egg into a jug, add 175ml milk and whisk vigorously. Grate in the rind of a Satsuma and next squeeze in the juice. Gradually add 175g flour, whisking the batter all the time, until it is the consistency of thick cream. Finish with a splash of Grand Marnier.

The batter will improve if left to settle for an hour or so, but if you want to use it immediately it is said to be best to mix the batter more gently using a hand whisk rather than an electric beater.

To make the crêpes heat a frying pan until it is very hot, add a small knob of butter the size of the tip of your finger and roll it around the pan. Pour or spoon on enough crêpe batter to just cover the base of the pan. After 20-30 seconds the edges should start to curl and you will be able to flip the crêpe (use a spatula unless you are a proficient crêpe tosser).

Keep the pan on a medium-high heat and add a tiny knob of butter between each crêpe, stacking them on a plate as you go.

Orange Butter
Beat 50g softened butter with 50g of sugar, the juice and rind of a Satsuma, and a tsp of Grand Marnier.

Spread a little orange butter on each crêpe and fold it into 4. Melt 25g butter in the pan and arrange the crêpe in a circle.

To Serve:
Warm a generous splash of Grand Marnier and a similar amount of Brandy in a small saucepan. Bring the crêpe pan to the table, pour on the alcohol and flame in front of your guests. Serve with Vanilla ice cream or softened vanilla ice cream, laced with more Grand Marnier and orange rind.