I look forward to Sunday mornings. This is the day my husband does breakfast, and it’s usually Crepes. He likes to add his own little twist to recipes, such as adding a little orange or lemon zest. What a lovely smell to wake up to! For the very energetic cooks, I have the recipe for Crepes Suzette a little further down.
Crepes
Ingredients
- 1 ¾ cup plain flour
- ½ teaspoon salt
- 4 eggs
- 2 ½ cups milk
- ¼ cup butter melted
- 2 teaspoons orange zest
Instructions
- Mix flour and salt, mix in eggs one at a time. Slowly add milk and melted butter.
- Mix till batter becomes smooth. Let batter sit for 1 hour.
- Preheat crepe pan, grease with a little vegetable oil.
- Pour enough batter on pan to cover bottom, use ladle to spread batter to edges. Slightly brown then flip and brown other side..
- Serve with custard, fruit, syrup, jam etc.
Syrup for Crepes Suzette
Orange flavoured syrup with the additional fruity taste of Curacao liqueur.
For a dramatic breakfast, the Curacao can be set on fire just before serving.
Caution : before setting fire to the Curacao – for the experienced cook only. Keep kids and pets away!
*Note: All 6 tablespoons of the Curacao can be added to the butter, sugar and oranges at the same time, then use it as a drizzling syrup over the pancakes while being served.
This is our preferred method. Especially for anyone that wants to control their sugar intake.
Crepes Suzette
Ingredients
- ¼ cup butter softened
- ½ cup sugar
- 2 large oranges juice and zest
- 6 tablespoons Curacao 80 proof fruit liqueur
Instructions
- Cream the butter and sugar, add the juice and grated rind of the oranges. Mix in 2 tablespoons of the Curacao. Spread the orange mixture over the crepes. Fold them into quarters and place them overlapping in an oblong oven dish greased with butter. Heat the crepes in the oven at 230°F for about 10 minutes. Remove the dish with the crepes from the oven. Heat the remaining 4 tablespoons of Curacao and pour over the crepes. Flambe and serve hot.
- *FUN TO KNOW :Curacao is a liqueur flavoured with the dried peel of the Laraha citrus fruit, grown on the island of Curcao.
