For a touch of indulgence, try the classic – but very easy – French dessert crêpes Suzette. The aim with crêpes is to get them thin, this comes with practice and a good pan. Start with a heavy based, low-sided frying pan reserved just for crêpes and pancakes. Clean it thoroughly, then season it by heating some oil in it until quite hot, wiping it out with paper towel and repeating this two or three times. Never wash it, just wipe thoroughly with a wad of paper towel after using, and your crêpes should never stick. Until you’re confident, use a lower heat and lift the pan off the heat when pouring in the batter, this gives you more time to swirl it around the pan before it sets. Timing will depend greatly on your pan and the cooking temperature, but this recipe makes plenty of batter, so you’ll have enough to practice with – and even misshapen crêpes taste good! 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
Crêpe Batter
Like this recipe?
You’ll love A Month Of French Recipes+Videos Online Cooking Class!
Share page on: