Crepes 

 (makes 24 x 14cm crepes)

INGREDIENTS

3 eggs
50g (1/4 cup) sugar
1/2 teaspoon vanilla extract
70g (1/2 cup) flour
finely grated zest of 1/2 orange and 1/2 lemon
170ml (2/3 cup) milk
125ml (1/2) cup cream
butter for cooking crepes
Crepe Suzette (recipe follows)

METHOD
Place eggs, sugar and vanilla in a bowl and whisk until just combined.
add flour, zests and half the milk. Mix until well incorporated.

Add remaining milk and cream and continue to whisk until batter is smooth and homogenous.

Grease a 14cm crepe pan, or flat bottomed frypan, with about 1 tsp butter and place over medium high heat. When butter has melted, wipe away any excess butter with a paper towel, so that the pan is greased.

Pour a small amount of crepe batter (about 2 tbsp) into pan; tilt to spread batter evenly, and pour off any excess, aiming for lacy thin crepes. Cook for about 30 seconds, or till golden brown around the edges.

Using a large spatula turn crepe over and cook 30 seconds more, or til golden brown. Adjust heat as necessary. Crepe should be thin, light and evenly browned.

Continue to make crepes until all the batter is used, stirring the batter as you go. If crepes begin to stick to pan, butter pan again.

Crepes may be stacked directly on top of one another and stored, well wrapped, in the refrigerator for up to 2 days. Crepes can also be frozen but will need plastic wrap between.

Note: If crepes when cold stick together separate by warming crepes slightly in the microwave for 10-15 seconds on high, or in a moderate oven for 2 minutes.

Crepe Suzette

INGREDIENTS

1 Crepe Recipe
40g (4 tbsp) butter (diced)
125 ml (1/2 cup) freshly squeezed orange juice
finely grated zest of 1 orange
1 tsp lemon juice
135g (1/3 cup) sugar
30ml (2 tbsp) Grand Marnier
30ml (2 tbsp) Brandy or Cognac
125ml (1/2 cup) Grand Marnier


METHOD
Fold Crepes in half and half again so that each crepe forms a ruffled triangle.
Place a large frying pan over a medium heat. When pan is hot add butter and melt, then add orange juice, zest, lemon juice and sugar. Stir constantly for 2-3 minutes or until sugar has dissolved and mixture has slightly thickened.

Add 1st measure Grand Marnier and Cognac and bring back to the boil for a further 30 seconds.

Add four crepes and heat through until they soak up some of the sauce. This will take about 30 seconds. Ensure top of crepes are covered in sauce by spooning sauce over crepes.

Transfer crepes to warmed serving plates, arranging 2 per plate. Keep hot as you prepare the next batch by covering plates with aluminium foil. Continue to heat all the crepes in the sauce.

When ready to serve, pour remaining sauce over all the crepes.

Working quickly in a small pot over a low heat gently warm, but do not boil, the 2nd measure of Grand Marnier. Standing well back, ignite with a long match or gas lighter and carefully pour over the crepes. Serve flaming with lights out. If you wish accompany with whipped cream.