Terry O'Donovan, student chef at CIT, shows us how to make Crepe Suzette.
Crepe Suzette (4 portions)
100g plain flour
1 tbsp. caster sugar
1 tbsp. sunflower oil
SAUCE FOR CREPE SUZETTE
100g golden caster sugar
150ml freshly squeezed orange juice
2 tsp. finely grated orange zest
1 tsp. finely grated lemon zest
3 tbsp Grand Marnier
2 tbsp. cognac
Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, oil and milk, to a smooth batter.
Heat a 15cm. crêpe pan. Melt 10g. butter in pan. When hot, pour enough batter to just cover surface of pan. When the crêpe is golden underneath (in about 15 seconds), turn and cook the second side until spotted brown.
For the sauce, heat the butter and sugar in a deep frying pan (about 25cm.) over a low heat, stirring occasionally just until the sugar begins to dissolve; turn up the heat and bubble quite fast, until the mixture just starts to lightly caramelise (about 4 minutes), stirring only towards the end.Pour in orange juice, add the orange and lemon zests, letting the mixture bubble for 3-4 minutes to thicken slightly. Add the Grand Marnier and cognac and lower the heat. Add in pancake and allow to absorb the juices. (Orange segments may also be added here as an optional extra).
Add the crêpe into the juices and coat it well in the mixture, Add in extra cognac and flambé. Lower heat folding the crepe in quarters and serve 2 crêpes with a ladle of sauce over. Allow 2 crêpes per person.
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