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recipes
BASIC CRÊPES - makes approximately 5
125g plain flour, sifted
2 eggs, beaten
200ml of milk
1. Sift the flour and salt into a bowl. Make a well in centre of the flour and then tip in the
eggs. Using an electric whisk or by hand, mix the eggs with the flour. Then pour in
the milk gradually, as you mix, until you have a smooth batter.
2. Leave the batter to rest for up to an hour in the fridge, this makes the gluten (protein)
relax and creates a lighter crêpe.
3. Cook the crêpe for approximately 60 to 90 seconds until you can insert a spatula
under the crêpe. The underneath should have started to turn golden. Carefully flip
the crêpe over and cook the other side for about 60 seconds.
4. Lift off the crêpe and put it on a warm plate.
CRÊPE SUZETTE - serves 4-5
1 portion of basic crêpe batter
1 tablespoon of caster sugar
½ an orange, zested
For the orange Sauce
20g of sugar
3 oranges, juiced (about 150ml of juice)
1. Mix the additional sugar and the orange zest with the basic batter and leave it to rest.
2. Make the crêpes as normal but try to achieve the thinnest crêpe you can. Remove
the crêpes and transfer them to a warm plate to keep them warm.
3. Turn the temperature control down to setting 3.
4. Mix all the ingredients for the orange sauce, except for the butter.
5. Heat the sauce gently in a saucepan until it is warm.
6. Wipe the plate with some butter and place each crêpe flat on it. Pour a little orange
sauce into the middle of the crêpe. Then using a spatula and fold the crêpe in half
and then again to make a triangle shape.
7. Place each crêpe somewhere to keep warm. Repeat the process until all the crêpes
are warmed and glazed in the sauce.
8. Serve the crêpes with any remaining sauce poured over them.
12
Pinch of salt
Butter for cooking
1 orange, zested
1 lemon, juiced and zested
3 tablespoons of Cointreau, Grand Marnier
or Brandy
50g of butter for cooking
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