As a kid, I can remember every Christmas & New Year going up to Noosa and wandering down Hastings street with my parents looking for something sweet to finish off our dinner. We must have done it so many times because I can still remember stopping at a little restaurant that had a crepe stand out the front and sharing Crêpe Suzette with my sister and mum.
Much to my disappointment, the little restaurant and crepe stand are no longer there (I searched for it last year!) so the below recipe is what brings the memories back now.
I make a big batch and keep it in a container in the fridge to heat up when we decide to make early morning crepes, or as a quick dessert after dinner.
Crêpe Suzette – makes 12 crepes
- 60g butter
- 1/3 cup caster sugar
- 200ml orange juice
- 30ml Grand Marnier liqueur (optional)
- 1 tbsp orange marmalade
- 1 cup plain flour
- 2 cups milk
- 3 eggs
- Put the butter & sugar in a small pot on low heat and simmer until the sugar starts to dissolve.
- Add in orange juice, Grand Marnier liqueur and a tablespoon of orange marmalade.
- Simmer again until the sauce thickens to your desired consistency.
- Meanwhile, sift the flour into a bowl.
- Whisk the milk & eggs in a separate bowl then whisk the liquid into the flour.
- Melt butter in a frypan & cook your crepes, flipping after a couple of minutes to create a golden finish on both sides.
- Serve with the warm orange sauce drizzled over the top & ice cream.