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Make the crepes: in a bowl, mix together the flour, sugar and orange zest. Make a well in the
centre and drop in the egg, unbeaten. Start to beat the egg, adding half the milk in a steady
stream and gradually pulling the flour into the egg mixture. Once all the flour has been
incorporated, beat vigorously for 2-3 minutes until the batter is smooth. Stir in the remaining
milk and the melted butter to make a smooth, shiny batter that just coats the back of a wooden
spoon.
In a 20cm / 8 in frying pan or pancake pan (preferably non-stick), heat a little butter, then
ladle in a little batter, swirling the pan to coat the bottom as thinly as you can.
When the batter turns a darker yellow and feels firm, use a palette knife to lift up the edges,
then slide the knife under the pancake, flip and cook for 1-2 minutes. Transfer to a plate, cover
with foil to keep warm and make the remaining pancakes - this quantity of batter should make about
8.
Make the sauce: in a bowl, mix together the orange and lemon juices, the lemon zest and the
orange liqueur. In a heavy-based frying pan, gently heat the sugar and 1 tablespoon of the citrus
mixture, tilting the pan occasionally, until the sugar has melted and turned a toffee colour.
Cut the butter into small cubes and add to the sugar in the pan. Swirl it into the pan until it
has melted into the sauce. Pour the remaining citrus mixture into the pan and stir well until the
caramel has completely dissolved and you have a glossy sauce.
Fold each pancake into quarters, then slide these into the pan, basting each one with caramel as
it is added. Heat through for about 1 minute. When the juices are bubbling, quickly pour on the
brandy or rum and ignite. Serve the crepes suzettes immediately.
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