Thursday, 7 February 2013

Our Favourite Valentine’s Day Recipes - Crêpe Suzette

I love the happy memories we associate with eating great food, which is what I drew me to Louise’s recipe for Crêpe Suzette. Louise recalls: “I grew up with close family friends who were French, and we always had Crêpe Suzette on special occasions for dessert (among Duck à l’orange, and profiteroles). It was so lovely being introduced to a different cuisine so young, and also to understand the lovely community that dining creates within a family. Every now and then, we’d have the smallest amount of ‘plonk’ with our meals although we were only 12 years old! But it showed us the true purpose of beautiful wine and alcohol. It’s used to celebrate, to create conversation and to compliment gastronomy. Divine.”
 
Ingredients:
  • 100g plain flower
  • A pinch of salt
  • 1 egg
  • 1 egg yolk
  • 300 ml milk
  • 1 tablespoon butter
  • Ice-cream to serve
Sauce:
  • 100g caster sugar
  • 35g unsalted butter
  • 150ml orange juice
  • 1 orange zest
  • 3 tablespoons Grand Marnier
  • 2 tablespoons brandy (or a little more :0)
Method:
  1. Place first six ingredients in a food processor and whiz until combined and mixture forms a smooth batter. If you don’t have a food processor, use a stick blender or hand beaters.
  2. Pour into a jug, and let sit for 30 minutes.
  3. Heat a small frying pan over medium-high heat.
  4. Carefully brush the pan with a little melted butter.
  5. 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.
  6. Carefully flip the crepe to brown the other side. Transfer to a plate and repeat until batter is used.
 
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 orange juice and zest, 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.
 
Repeat with remaining crepes, serving 2-3 per person. Serve with ice-cream. Or if you’re feeling naughty, King Island triple thick cream!

About Louise:
Louise Murphy is the designer behind Forbidden Linen - a seductive selection of sensually inspired products under the Forbidden Linen label.

Her deliciously delicate linens come in a variety of designs that portray the beauty of a woman’s body in various discreet poses captured through the tactile medium of cotton finery, lace and silk.

Louise created Forbidden Linen to bring to life a collection of stunning, digitally printed tableware and household linens.

All of her work is printed onto imported Italian cottons using re-active dyes which are water based and steamed into the fabrics to lessen the effect on the environment.


These gorgeous ceramic jugs not only look great in the kitchen, but they are also a functional way of measuring out your ingredients to make the perfect crepe.  


Traditional-style ceramic jugs are available in 250ml, 500ml and l litre sizes

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