Crêpes Suzette

Tony Fleming

Tony Fleming

24th February 2022
Tony Fleming

Crêpes Suzette

60 min

In true French style, Tony Fleming, Executive Chef, is paying homage to the traditional Crêpes Suzette with a brand-new menu of delicious seasonal flavours in the restaurant, with a different special
each month. The flavour for March is Classic Orange.



Ingredients

Crêpe Mix

  • 250g milk
  • 125g flour
  • 15g caster sugar
  • 2 tbsp vegetable oil
  • 1 egg
  • 20g melted butter

Caramel syrup

  • 325g caster sugar
  • ½ lemon
  • ¼ vanilla pod
  • Pinch of Maldon sea salt
  • Zest from ½ orange (just peeled)
  • 140g butter
  • 450g orange juice

Orange confit

  • Zest of 1 orange
  • 100g caster sugar
  • 100g water

plate one portion of the Crepe Suzette:

  • 25ml brandy
  • 5 x orange segments
  • 2 crepes
  • 150g caramel syrup per recipe above
  • 1 scoop vanilla ice cream topped with orange confit

Method

Crêpe Mix

Mix the dry ingredients together, then add the beaten egg and vegetable oil and finally the melted butter.
Heat a medium-sized non-stick frying pan until it’s really hot.
Add a little block of butter and add a ladle of batter to create a very thin pancake. Cook on medium heat then flip and cook on reverse side.
Remove from pan and cool on the side. Continue until all batter is gone.

Caramel syrup

Make a light dry caramel using the caster sugar and add the salt.
Stir the caramel with the half lemon using a fork attached to the end of the lemon.
Add the zest and vanilla
Add the orange juice in 3 stages and bring it to the boil.
Add the butter last and pass through a fine sieve.

Orange confit

Peel the skin with a peeler trying not the peel the white bitter parts.
Slice to fine strips
Boil some water in a small pan and add the orange skin.
Pass it through a strainer and cool it down with cold water.
Repeat this process 2 more times.
Bring the sugar and water to the boil add the orange skin and simmer until is candied.

plate one portion of the Crepe Suzette

Warm a shallow sauté pan and add the syrup.
Bring to the boil and add the two crepes, bring back to the boil and add the brandy.
Flambee the brandy using an open flame.
When the flames have disappeared carry on boiling to achieve a good syrupy sauce.
Drop in the orange segments to warm through.
Fold the crepes in quarters and arrange on a plate.
Spoon over the orange segments with the sauce and serve with the ice cream on the side.

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