Crepes Suzette

For a touch of indulgence, try the classic – but very easy – French dessert crêpes Suzette. Microplane graters have virtually replaced old-fashioned citrus zesters, but I prefer long thin strips of orange zest in my crêpes Suzette sauce; zesting the oranges over the pan means you collect all the aromatic oil from the skin as well as the zest. Try a slightly sweet, lightly sparkling moscato, such as Michele Chiarlo Nivole Moscato d’Asti, for a great wine match.

Serves 4

Ingredients

3 oranges
100g butter
⅓ cup castor sugar
20ml cognac
45ml curacao
8 Crêpes

Method

Zest the oranges into a frying pan, then juice 2 of them and segment the remaining one. Set juice aside (you’ll need about ½ cup) and cut segments into 3 or 4 pieces.
Add butter and sugar to the frying pan and cook over medium heat for a minute or 2, stirring frequently, until frothy.
Stir in orange juice, cognac and curacao. Increase heat and boil for a few minutes, stirring occasionally, until it forms a syrup.
Reduce heat to low.
One at a time, dip crêpes into the syrup. Using your fingers or 2 spoons, fold each crêpe into quarters and move it to one side to make room for the next crêpe.
Add orange segments, spoon the sauce over and serve.