Crepe Suzette

Directions

• Prepare and make your crêpes,
• Pile them individually between baking parchment ready for use
• Take 2 oranges and using a Zester strip the zest into a pan of cold water.
• Bring the pan to the boil for 30 seconds, drain and set aside.
• Extract the juice from the 2 oranges, set aside
• Segment the 3rd orange and set aside
• Heat a wide, shallow, heavy-based pan(large enough to hold 6 folded crepes) over a medium heat, then add the butter and allow it to foam
• Add the sugar and combine with the butter until it has dissolved and starts to caramelise to a golden syrup colour – approximately 1-2 minutes
• Reduce the heat and add the blanched orange strips, orange juice and Grand Marnie.
• Increase the heat to medium and allow the mixture to simmer for about 3/4 minutes, while it reduces, whisking occasionally to form your sauce.
• Lay a crêpe gently in the hot sauce, and using kitchen tongs, fold in half, then fold in half again to make a triangular shape, then move it to the edge of the pan.
• Repeat for all the crêpes, making sure they are covered in orange sauce.
• You can place them lapping each other if you don’t have enough room, it’s just to keep them warm while you complete all the crêpes.
• Once all the crepes have been folded, divide the crêpes between 2 plates, overlapping them on each plate.
• Add the orange segments to the remaining sauce in the pan and quickly warm through
• Spoon the segments and sauce over each portion equally.
• Serve with a scoop of vanilla ice cream