Crepes Suzette with Spiced Oranges

INGREDIENTS

100g plain flour

Pinch of salt

1 egg

1 egg yolk

300ml milk

1 tbsp unsalted butter, melted plus extra to fry

Ice cream, to serve

Sauce

100g caster sugar

35g unsalted butter

150ml UP THE HILL SPICED ORANGES syrup

UP THE HILL SPICED ORANGED

3 tbsp Grand Marnier or Cointreau

2 tbsp brandy

METHOD

STEP 1

Place first six ingredients in a food processor and whiz until combined and mixture forms a smooth batter. Pour into a jug, and let sit for 30 minutes. Heat a small frying pan over medium-high heat. Carefully brush the pan with a little melted butter. Tilting the pan slightly, pour in enough batter (about 2-3 tablespoons) to just cover the base.
Cook for 1-2 minutes until base of the crepe is lightly browned.

STEP 2

Carefully flip the crepe to brown the other side. Transfer to a plate and repeat until batter is used.

STEP 3

To make the sauce, heat sugar and 1 tablespoon water in a frying pan over low heat, stirring to dissolve sugar. Add butter, increase heat to medium and cook for 4-5 minutes until golden brown. Add UP THE HILL SPICED ORANGES with the syrup, and simmer for a few minutes. Pour in liqueur and brandy and stir to combine. Dip a crepe into the sauce, then fold it into quarters and place on a serving plate.

STEP 4

Repeat with remaining crepes, serving 2-3 per person. Serve with ice cream and UP THE HILL SPICED ORANGES pieces.

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