Myrtle Allen’s Crêpes Suzette from the Ballymaloe Cookbook
Crêpes Suzette, the queen of the pancake family, is a party piece. It cannot be served to too many people at once, so it’s served on the menu at Ballymaloe House around Shrove Tuesday, when oranges are at their best.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
50g (2oz) flour
1 tbsp oil
1 organic or free-range egg
1 organic or free-range egg yolk
2 tsp orange curaçao
150ml (5fl oz) milk
Orange Butter
225g (8oz) large ripe oranges
75g (3oz) softened butter
75g (3oz) caster sugar
To Finish
caster sugar
brandy
curaçao
Method
Sieve the flour into a bowl, make a well in the centre. Pour in the oil, egg, egg yolk and curaçao. With a whisk or wooden spoon, starting in the centre, stir in the egg mixture and gradually bring in the flour. Beat until the batter is covered with bubbles. Leave aside for 30 minutes.
Next make the orange butter. Grate the rind of the oranges very carefully so as not to penetrate the white. Add to the butter and sugar. Cream vigorously until smooth.
Put a frying pan on a high heat. Melt about 15g (1/2oz) orange butter in the pan. When the butter is bubbling, pour in just enough batter to cover the base of the pan thinly, swirling the batter around to get it even.
Loosen the crêpe around the edge, flip over with a spatula, cook for a second or two on the other side. Fold into a fan shape and slide onto a hot plate. Repeat with the remaining pancakes. Sprinkle them with caster sugar.
Return the pancakes to the pan, pour over a little brandy and curaçao. Set alight, keeping your face away from the flames. Tilt the pan and spoon the juices over the pancakes until the flame subsides. Serve immediately on hot plates with lots of softly whipped cream.
