Crêpes suzette à la mandarine
Crêpes suzette are delicate, thin pancakes, generally folded in four and served with a warm buttery orange sauce. Our seasonal variety of this classic French recipe is made with mandarines, Cointreau and lots of looooove <3
Ingredients (12 crêpes / serves 4)
- 1 cup all-purpose flour
- 3 eggs, lightly beaten
- 1 1/4 cup milk
- 3 tbsp butter, melted
- 1/4 tsp salt
- 6 tbsp butter
- 1 tbsp caster sugar
- zest of 2 mandarines
- 1/4 cup freshly squeezed mandarin juice
- 1/3 cup Cointreau liqueur
Put the eggs, flour, milk, melted butter and salt in a bowl and whisk until smooth. Cover and let sit in the refrigerator for at least two hours so the mixture can thicken.
Lightly oil a pancake pan and set over medium heat. Pour about 1/4 cup of the crêpe batter into the pan and swirl to coat the pan with a thin layer. Cook for 20 to 30 seconds until the crêpe looks dry, flip over and cook for another 10 to 20 seconds. Remove from the pan and repeat with the remaining batter until you have +/- 12 crêpes.
Melt the butter in a skillet over medium-high heat. Add the sugar and mandarin zest. When it begins to bubble, add the mandarin juice and the Cointreau liqueur. Turn the heat down to a simmer and cook and stir for another 10 minutes, until the sauce becomes syrupy.
Fold each crêpe in half and arrange two or three at a time in the warm syrup. Fold in half again with a spatula and warm through for about two to three minutes over a low heat. Lift the crêpes from the pan, allowing the excess sauce to drip off and serve immediately.
Feeling flamboyant? Save some of the liqueur to pour over the crêpes and set light to the pan for a magnificent flambé!