Mandarin Orange Crepe Suzette
Our most LIT recipe so far, Crepe Suzette is a dramatic dessert that is usually flambéd (set in flames) before serving. We took this French classic dessert and gave it a slight Asian twist by using mandarin oranges instead. You can use any type of orange in this recipe, but do take note of 3 things when handling alcohol near a lit stove
- Reduce the flame, but don’t kill it
- Never pour alcohol in directly from the bottle. Pour out the amount you want to use into a small dish/jug first.
- Don’t set your kitchen on fire!
(Makes 8 crepes)
120g all-purpose flour
30g unsalted butter, melted
1 tablespoon mandarin orange juice
2 teaspoons mandarin orange zest
1/4 teaspoon salt
Mandarin Orange Sauce:
60g unsalted butter
240ml mandarin orange juice
2 tablespoons of Grand Marnier liqueur
Mandarin Orange zest
- Beat eggs and melted butter together until combined, then stir in milk, water, mandarin orange juice and zest
- Sift in flour and salt, then stir to form thin batter
- Set aside for 30 minutes
- To cook crepes, melt some butter in a crepe pan or skillet. Then pour a ladle of batter into the hot pan and swirl quickly to coat bottom of pan
- Once the top of the crepe has dried up, flip over to the other side and cook for another 1 minute or until light brown. Remove and set aside.
- Continue to cook the rest of the crepes until the batter is used up.
- To make sauce, melt butter and sugar in a large skillet.
- Stir in mandarin orange juice and let mixture simmer until syrup has reduced
- Fold crepes into quarters and arrange around the pan, coating them with the orange syrup.
- While simmering over low heat, carefully pour in Grand Marnier liqueur, then immediately light with a flame and let it burn until the alcohol has burned off.
- Sprinkle some mandarin orange zest over and serve warm with vanilla ice cream