Crepes Suzette
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If you plan to freeze crepes, separate each one with a square of freezer film and you can then easily remove just the number you require.
First up I will tell you the classic way of making and assembling crepes, then give the stress-free make-ahead method. I have a small non-stick frying pan that I keep for crepes and the results are always perfect.
Crepes Suzette
For the batter you will need:
125g plain flour
500ml milk
2 large eggs
1 tablespoon vanilla sugar (I keep a couple of vanilla pods in a jar of castor sugar)
1 tablespoon oil
1 tablespoon melted butter
1/4 teaspoon salt
Place the eggs and milk in a blender and process then add the dry ingredients, oil and melted butter and process further until you have a smooth batter. Pout into a large jug and set aside for an hour.
Heat your pan, then turn the heat back to moderate. You will generally need to make one trial crepe to make sure you have the pan temperature right, then leave it at that heat for the whole batch.
Melt a little butter in the pan then pour off the excess, or wipe it off with a paper towel. I usually just put a smear of butter on the pan with a paper towel between each crepe.
Give the batter a final whisk, then pour a little into the hot pan. Tilt the pan so the mix evenly covers the bottom. Don't use too much batter - you want a thin pancake.
It will take about 40 seconds for the crepe to turn golden on the bottom. Turn it over with a spatula and cook for a further 20-30 seconds on the other side. Tip out onto a plate. If you're freezing the crepes, use two plates and let each crepe cool down before placing a square of freezer film or waxed paper on top.
Repeat until you have your batch of crepes, stacking as you go.
To finish the crepes you will need:
2 large oranges
90g sugar
3 tablespoons cognac
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