Crepes Suzette

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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
  1. Zest the oranges into a frying pan, then juice 2 of them and segment the remaining one (learn how here).
  2. Set juice aside (you’ll need about ½ cup) and cut segments into 3 or 4 pieces.
  3. Add butter and sugar to the frying pan and cook over medium heat for a minute or 2, stirring frequently, until frothy.
  4. Stir in orange juice, cognac and curacao. Increase heat and boil for a few minutes, stirring occasionally, until it forms a syrup.
  5. Reduce heat to low.
  6. 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.
  7. Add orange segments, spoon the sauce over and serve.
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