This dish is a classic, and for good reason - the sheer theatre of flaming the dish is a winner, but so too is the tang of citrus.
- 175 gm plain flour
- 50 gm caster sugar
- Finely grated rind of 1 orange
- 500 ml (2 cups) milk
- 3 eggs
- 80 gm melted butter, plus extra for brushing
- 50 ml Cointreau or Grand Marnier, plus 60ml extra, to flamber
- 1 ruby grapefruit, peeled and segmented
- 2 oranges, peeled and sliced into rounds
- 2 blood oranges, peeled and sliced into rounds
- 110 gm (½ cup) caster sugar
- Finely grated rind and juice of ½ orange and ½ lemon
- 150 gm softened butter
- 40 ml Cointreau or Grand Marnier
- 40 ml Cognac or brandy
- 1Combine flour, sugar, orange rind and a pinch of salt in a bowl and make a well in the centre. Whisk milk, eggs and butter in a separate bowl, then gradually add to flour mixture, whisking until very smooth. Whisk in liqueur, then transfer batter to a jug, cover with plastic wrap and set aside at room temperature for 1 hour to rest.
- 2Heat a 21cm crêpe pan over medium-high heat, brush with melted butter, then pour in 60ml crêpe batter, swirling pan quickly to spread evenly over base. Cook until golden on the base (1-2 minutes) and bubbles appear on the surface, then turn to cook other side (30 seconds). Transfer to a tray lined with baking paper, wipe out pan with paper towels and repeat with remaining batter, stacking crêpes as you go.
- 3For Suzette butter, combine, sugar, rinds and juices in a bowl, stir to dissolve sugar, then beat in butter, stir in liqueur and Cognac, and set aside.
- 4Melt a little Suzette butter in crêpe pan, add a crêpe and cook, turning once, to coat (10-15 seconds), fold into quarters and transfer to a flameproof dish. Repeat with remaining crêpes, adding a little Suzette butter each time. Add remaining Suzette butter to crêpe pan, bring to a simmer and cook to a syrup consistency, then pour a little more over crêpes and the remainder in a jug to serve alongside. Return pan to heat until warm, add extra Cointreau, carefully ignite with a long match, tilting pan away from you (be careful, alcohol will burst into flames), then pour flaming liqueur over crêpes. Serve warm with citrus segments and slices and Suzette syrup.
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