La Crepe Suzette

Recipe by Laurent Loudeac & Camille Furminieux from Museum Art Hotel – New Zealand. Global Champions of the Dilmah Real High Tea Global Challenge 2015

(10 Portions)

200gr sieved organic flour
1 tbsp sugar
1 Small pinch of salt
260ml organic milk
3 eggs
1 ½ tbsp melted butter
1/4 orange peel microplane grated (keep orange for sauce)

In a bowl put flour, sugar and salt together, add the egg and milk and whisk well to avoid any lump. If lump occur pass thru a sieve or chinois then add the melted butter and grated orange skin. Let it set in the fridge for at least 2 hours.

Heat a pan and slightly butter the pan, then pour a small ladle of the crepe mix and swirl the pan around so that the crepe mix cover the bottom of the pan very thinly. In most case the first crepe is always a try and has be eaten by the crepe maker to ensure the taste is fine.

Then repeat the process 10 times (not the eating process!!!). Pile the crepes on top of each other so they don’t dry.

Keep aside.

Sauce Suzette:
150m orange juice (from 3-4 medium oranges) and 1 orange zest grated
1 small lemon, grated rind and juice
1 tbsp caster sugar
3 tbsp Grand Marnier or Cointreau
50g unsalted organic butter

In a heated pan put the sugar and melt till golden brown, then add the lemon and butter and melt bas soon as melted pour the orange juice on top and reduce until you obtain a nice thick sauce add the crepes and turn them around to make sure they are well coated with the sauce, add the Grand Marnier or Cointreau heat up and then flambé. Serve straight away on plates with the sauce. For 10 portions you may want to do the sauce in 2 different pans.

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