Crêpes Suzette

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

Cooking Instructions

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.

Browse more pancake recipes here.