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Recipes
Crêpe Suzette with Strawberries and Ice Cream
Crêpe Suzette with Strawberries and Ice Cream
by
SuperValu
Pancakes for grown-ups!
4 people
5 minutes
10 minutes
Ingredients
2
tbsp
Brandy 350ml
3
-
Fresh Egg
4
tbsp
Grand Marnier
350
ml
Milk
150
g
Plain Flour
150
g
SuperValu Irish Creamery Butter
melted
3
-
SuperValu Orange
grated zest of 3 and juice of 2
400
g
SuperValu Strawberries
150
g
SuperValu Sugar
200
tbsp
SuperValu Sunflower Oil
400
ml
SuperValu Vanilla Ice Cream Pint Block 568ml
100g per person
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.
If desired you can add a little additional alcohol at the table and ignite.
Serve with a big bowl of fresh Strawberries with Vanilla Cream.
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