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Crepes Suzette
Crepes Suzette
 
 
Ingredients:
 
For the Crepe Batter:
3 and 1/2 oz (100 grams) plain flour
2 eggs
8 fl oz (250 ml) milk
1 oz (25 grams) butter
Vegetable oil, for brushing
Sugar

For the Crepes:
3 and 1/2 oz (100 grams) unsalted butter
3 and 1/2 oz (100 grams) caster or superfine sugar
Juice of 1 mandarin, strained
2 fl oz (50 ml) Curacao
Vanilla sugar, for sprinkling
Cointreau or another sweet liqueur (optional)
 
Directions:
 
Prepare the Crepe Batter:
Sift the flour into a bowl, add the eggs and 3-4 tablespoons of the milk and mix well.

Gradually stir in the remaining milk to make a fairly runny batter.

Melt the butter in a double boiler in a heat proof bowl over a pan of simmering water, leave to cool almost completely, then add to the batter.

Season with sugar, beat again for a few minutes with a small whisk, then leave to stand for at least 1 hour.

Brush the base of a crepe pan with oil and heat, then pour in 2 tablespoons of the batter.

Turn and tilt the pan so that the batter covers the base evenly.

Cook for 3-4 minutes until the underside is set and golden brown, then flip over with a spatula and cook the other side for about 2 minutes until golden.

Slide the crepe out of the pan on to a plate.

Make more crepes in the same way until all the batter is used. Makes 12.

Prepare the Crepes:
Cook 12 crepes, stack them, interleaved with greaseproof paper, on a plate and keep warm.

Cream the butter in a bowl, then beat in the sugar, mandarin juice and Curacao.

Spread the crepes with the mixture, fold into four and sprinkle with vanilla sugar.

Place on a serving dish and serve warm. The crepes may also be flambeed after sprinkling with Cointreau or another sweet liqueur. Serves 6.
 
That's it!
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