Cheat’s Crêpes Suzette

Cheat's Crêpes Suzette

 

I call these Cheat’s Crêpes Suzette because they aren’t flambéed just before serving. The crêpes with orange segments in orange sauce flavoured with Cointreau still make them sublime. (To flambé them, just follow the last steps of the method.)

 

Cheat's Crêpes Suzette
Prepares: 4–6 servings
 
  • Preparation time: About 30 minutes
  • Standing time: 20 minutes
  • Cooking time: About 25 minutes

  • Ingredients
  • For the crêpes
  • 115g (4 oz) plain/all-purpose flour (1 cup less 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 240ml (8 fl oz) semi-skimmed/2% milk (1 cup) mixed with 60ml (2 fl oz) water (¼ cup)
  • 55g (2 oz) butter (¼ cup, or ½ stick)

  • For the orange sauce
  • 55g (2 oz) icing/powdered sugar (½ cup)
  • 3 small oranges
  • 85g (3 oz) butter (3 tbsp, or ³⁄₈ stick)
  • 1 tbsp Grand Marnier or Cointreau

  • You will also need a 25cm (10 inch) heavy gauge aluminium frying pan/skillet.


  1. Method
  2. Sift the flour and salt into a large mixing bowl.

  3. Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour, gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from the sides of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Set aside for 20 minutes.

  4. Meanwhile prepare the sauce. Squeeze the juice from one orange into a small pan and add the icing sugar. Stir to dissolve and then add the butter. Gently heat to melt the butter and then simmer for 2 minutes. The mixture will thicken slightly. Set the pan to one side.

  5. Then zest the two remaining oranges and put the zest to one side.

  6. Now remove all the pith from the 2 oranges, separate into their segments and remove any pips. Cut each segment in half.

  7. Preheat oven to 150°C (300°F) (gas 2) and place five plates in the oven to warm.

  8. To prepare for cooking the crêpes: Melt the butter in the pan/skillet. Spoon 2 tablespoons into the batter and whisk it in. Pour the remainder into a small bowl and use it to smear the pan/skillet between cooking each pancake using a wodge of kitchen paper.

  9. Get the pan really hot, then turn the heat down to a medium–hot setting.

  10. Use about 3 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan/skillet in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan/skillet in the centre and then pour it in. As soon as the batter hits the hot pan/skillet, lift the pan/skillet and tip it around from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with extra batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.

  11. Now flip the crêpe over. The other side will need less time to cook. Then slide it out of the pan onto a warmed plate.

  12. Continue until there are 12 crêpes. Overlap them on the warmed plate as you go, keeping them warm in the oven, covered loosely with foil.

  13. Pour the sauce into the pan/skillet and warm through. Add the zest and 1 tablespoon of the liqueur.

  14. Then fold the crêpes into quarters, placing a few orange segments in each one. Add the crêpes to the pan along with any remaining orange segments.

  15. Cook for 2 minutes to heat the crêpes through.

  16. Note
  17. If you want to flambé the crêpes just follow the steps below.

  18. To flambé the crêpes
  19. This is done just before serving the crêpes. First mix together 3 tablespoons of Grand Marnier and 3 tablespoons of brandy. Then pour them into the pan and set the sauce alight. This has to be done very quickly or the alcohol will evaporate and won’t light. Carefully swirl the pan around so that the sauce flames evenly. Serve when the flames have extinguished. Be very careful when doing this.

Updated: February 25, 2019

Festive Cranberry Sauce

Festive Cranberry Sauce

 

This recipe makes a lovely cranberry sauce with just a hint of port and spices to make it special.

 

Festive Cranberry Sauce
Prepares: 8 servings
 
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 450g (1 lb) fresh cranberries (4 cups)
  • 90ml (3 fl oz) port (⅓ cup)
  • 115g (4 oz) light muscovado sugar/soft light brown sugar
  • 1 tsp mixed spice/pumpkin pie spice
  • ½ orange
  • 1 tsp Grand Marnier (optional)


  1. Method
  2. Put the cranberries into a medium-sized pan.

  3. Add the sugar, port and spice.

  4. Zest and juice the orange, then add to the pan and stir everything together.

  5. Bring to the boil and then turn down the heat and gently simmer for 10–15 minutes, stirring occasionally, until the cranberries soften and are just starting to break up.

  6. Spoon the sauce into a bowl and stir in the Grand Marnier, if using, and then leave to cool.

  7. The sauce can be kept covered in the refrigerator but bring it back to room temperature before serving.

 

Oranges in a Boozy Syrup

Oranges in a Boozy Syrup

 

A refreshing way to end a rich meal. Slices of juicy oranges, steeped in a caramel sauce, and given an extra kick with the addition of Cointreau or Grand Marnier.

 

Oranges in a Boozy Syrup
Prepares: 4 servings
 
  • Preparation time: About 30 minutes
  • Refrigeration time: 2–3 hours

  • Equipment
  • A large glass serving bowl or 4 individual glass dishes

  • Ingredients
  • 4 medium juicy oranges
  • 110g/4 oz caster sugar/fine white sugar
  • 15ml/1 tbsp Grand Marnier or Cointreau


  1. Method
  2. Thinly pare the rind from one orange and cut into very thin julienne strips. Place in a small saucepan and cover with water. Cover the pan and cook for 5 minutes until tender. Drain and rinse under cold water. Set aside.

  3. Remove the pith from the orange and peel the remainder oranges. Make sure all the pith has been removed. Slice the oranges into rounds, reserving any juice and discarding pips. Arrange in the serving bowl or individual dishes.

  4. Place the sugar and 150ml/5 fl oz water in a saucepan and heat gently stirring until the sugar has dissolved. Bring to the boil and continue boiling until the syrup is a light caramel colour.

  5. Remove the pan from the heat and carefully stir in 25ml/1½ tbsp water and return to a low heat. Then stir in the reserved orange juice and the liqueur.

  6. Leave the syrup to cool for 10 minutes and then pour over the oranges. Top with the julienne strips.

  7. Chill in the refrigerator for 2–3 hours.