Crepe Suzette With Strawberry & Cream
A very tasty treat indeed! Enjoy!
4 people
10 minutes
30 minutes
Ingredients
- 2 tbsp Brandy 350ml
- 4 tbsp Cointreau
- 3 - Fresh Egg
- 350 ml Milk
- 150 g Plain Flour
- 50 g SuperValu Butter melted
- 100 g SuperValu Butter
- 1 - SuperValu Orange grated zest of
- 2 - SuperValu Orange zest and juice of
- 200 g SuperValu Strawberries hulled and halved
- 50 g SuperValu Sugar
- 100 g SuperValu Sugar
- 2 tbsp SuperValu Sunflower Oil
- 0 - SuperValu Vanilla Ice Cream Pint Block 568ml to serve
Method
- Sift the flour into a bowl and make a well in the centre.
- Add all the other batter ingredients and stir well with a whisk, to remove any lumps.
- Let the batter rest in the fridge for at least an hour before making the crepes to allow the mixture to settle.
- To cook the crêpes, heat a little butter in a crêpe pan or non-stick pan.
- Ladle a little batter into the centre, tilting the pan so that the batter covers the surface thinly and evenly.
- Cook on both sides until lightly browned.
- Slide it out of the pan onto a warmed plate and keep warm as you make the rest.
- To make the sauce, put the butter in a small pan, add the sugar and whisk rapidly.
- Add in the Grand Marnier or Cointreau, the orange zest and juice.
- Bring to the boil, stirring continuously, then cook briskly until the sauce thickens.
- To serve, pour the sauce into a frying pan over a low heat.
- Put the crêpes in the sauce one at a time, folding them once, and then again, to make little triangles.
- Spoon the sauce over the crêpes to make sure they are all soaked with sauce.
- After the flamed has been extinguished add the strawberries, heat through and serve immediately with the crepe suzettes and some Vanilla Cream.
