Indulge in this classic French delicacy with Michael Weldon’s Crepe Suzette recipe! With just the right balance of sweetness and citrusy zing, Crepe Suzette is the perfect treat to brighten up any day. The mingling aromas of butter and orange smell amazing – and if you are entertaining guests, the burst of flambe, with the help of your gas stovetop, will give everyone an elegant thrill.
Treat yourself to a taste of Parisian perfection with this irresistible Crepe Suzette recipe by MasterChef* Michael Weldon.
Crepe Suzette
Ingredients: (Serves 4)
Crepe Batter
- 1 cup plain flour
- ½ cup milk
- ½ cup water
- 2 eggs
- 2tbs melted butter, plus extra for cooking
- 1tbs orange juice
- Pinch of salt
Orange Sauce
- 125g butter
- 4tbs caster sugar
- 1 orange juice and zest
- ½ cup Grand Marnier
- Garnish
- Orange segments
Method:
1. In a bowl whisk together the batter ingredients until smooth.
2. In a crepe pan, or non-stick fry pan, melt a small amount of butter then add a thin layer of the batter. Spread around the pan, cook until the crepe is set, flip and cook the other side then remove from the pan. Repeat the process until you have cooked all the batter.
3. In the same pan melt the butter for the sauce then add in the sugar. Once melted add in the grand marnier and flambé to cook off the alcohol. Once the alcohol has been cooked off add in the orange juice and zest and turn the heat down low.
4. Add 1 crepe at a time into the pan, coat in the sauce and fold into quarters. Place on a serving plate. Repeat the process until you have 8 crepes. Spoon over excess sauce and garnish with orange segments and a spoon of ice cream.
Michael whipped up this mouthwatering dish in our HyHome kitchen in Melbourne. HyHome is a house fitted with 100% hydrogen gas appliances – if you’re curious to find out what the future of gas in the home might look like, visit our HyHome page.
