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Crêpes Suzette

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

To make the crêpes:

140 g flour
1 t sugar
¼ t salt
3 free-range eggs
2 T melted butter
2 cups milk

To make the sauce:

4 ClemenGolds
1 lemon
50 g sugar
3 T brandy

Method

Sift the flour, sugar and salt into a bowl. Whisk in the free-range eggs and melted butter. Gradually whisk in the milk, ensuring there are no lumps.
Strain into a jug and chill for 30 minutes. Heat a little butter in a nonstick crêpe pan. Ladle a small amount of batter into the pan and swirl until the pan is covered. Cook until the edges are golden brown, then flip and cook the other side for 1 minute or until golden. Repeat with the remaining batter.
To make the sauce, heat the juice of the ClemenGolds, the juice of the lemons, sugar and 1T brandy in a saucepan over a medium heat, whisking until the sugar has dissolved. Increase the heat and cook until reduced by half.
Warm 2 T brandy and flambé. Pour the sauce over the crêpes and serve immediately.

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