Crêpe Suzette from the Michelin-starred Galvin Brothers at Galvin la Chapelle

Serves

4

Prep Time

60 mins

Cooking Time

10 mins

Ingredients

For the crêpe mix

• 55g unsalted butter
• 2 free-range eggs
• 25g caster sugar
• 100g plain flour
• a pinch of sea salt
• 350ml milk
• 4 tsp vegetable oil

For the sauce

• 2 oranges
• 225g caster sugar
• 80ml water
• 175g unsalted butter
• 3 tablespoons orange liqueur, such as Grand Marnier
• 1 orange, segmented, all peel and pith removed

Method

To make the crêpe batter

• Heat a small frying pan, then add the butter and melt over a high heat until it foams.
• Pour the melted butter into a mixing bowl, add the eggs, sugar, flour and salt and whisk together to combine.
• Slowly add the milk, whisking constantly to make a smooth batter the consistency of pouring cream.
• Pass the batter through a medium sieve, then leave to stand for at least 1 hour.
• Whisk again just before using.

To make the crêpes

• Heat a small cast-iron frying pan over a medium heat.
• Add the vegetable oil and tilt the pan so it leaves a thin film over the base, then pour off the excess oil into a cup.
• Pour in just enough batter to coat the base of the pan thinly.
• Cook for 30–40 seconds, until golden brown underneath, then turn or toss and cook the second side for a further 30 seconds, until golden.
• Transfer the crêpe to a warm plate and keep hot.
• Repeat with the remaining batter (greasing the pan with the excess oil, if necessary), stacking the cooked crêpes on top of each other with greaseproof paper in between.
• You should aim for 3–4 crêpes per person.

To make the sauce

• Pare the zest off the oranges in strips with a zester, then juice the oranges.
• Place the zest in a small pan of cold water and bring to the boil, then drain. Repeat this twice.
• Place the blanched zest back in the pan, add 80g of the sugar and the water and cook gently over a medium heat for 10–15 minutes or until the zest looks translucent and candied.
• Heat a wide, shallow, heavy-based pan over a medium heat, then add the butter and allow it to foam.
• Add the remaining sugar and stir until it has dissolved and starts to caramelise to a straw-blond colour – this will take a minute or two.
• Reduce the heat and carefully add the orange juice and orange liqueur to the pan.
• Increase the heat to medium and allow the mixture to bubble for about 2 minutes to form a sauce, whisking occasionally.

To finish

• Lay a crêpe in the gently bubbling sauce in the pan, fold in half, then fold in half again to make a triangular shape.
• Repeat for all the crêpes, arranging them neatly to fit in the pan.
• Divide the crêpes between 4 serving plates, overlapping them on each plate.
• Add the orange segments to the remaining sauce in the pan and quickly warm through.

To serve

• Divide the segments between the plates, then spoon some sauce over each portion.
• To finish, scatter some strips of candied orange zest over the crêpes.
• Serve with vanilla ice cream if you like.
• Bon Appétit!