Ingredients

Method

• 3 large free-range eggs
• 3⁄4 cup amasi or buttermilk
• 1⁄2 cup milk
• 50 g rye flour
• 35 g cake flour
• 65 g butter, melted
• Canola oil, for frying
For the clementine sauce:
• 7 clementines, (4 juiced and 3 sliced)
• 1 lemon, juiced
• 50 g sugar
• 3 T brandy
• 2 t butter

Method

Ingredients

Blend the eggs, amasi or buttermilk and milk until smooth. Add the flour and blend again. Steadily pour in the melted butter while blending, then strain the mixture through a sieve.

Heat a swipe of canola oil in a nonstick pan, then pour in enough batter to just cover the base of the pan. As it starts to bubble and the edges begin to lift, carefully flip over and cook for another minute or so. Repeat with the remaining batter.

Meanwhile, heat the clementine and lemon juice, sugar and 1 T brandy in a saucepan, whisking until the sugar has dissolved. Add the sliced clementines and caramelise, then reduce the sauce until syrupy. Warm the remaining brandy, add to the sauce and flambé, then stir in the butter. Pour the sauce over the crêpes and serve immediately.

Cook's note: Use amasi instead of milk or cream to add delicious tang to the batter – a perfect match with the clementines. Crêpes Suzette is an oldie but a goodie. I find such comfort in the soft texture and sticky- sweet flavours, and flambéeing them is great fun when you’ve got guests for dinner.

Discover more pancake recipes here.