7

250 gm plain flour

1 tbsp white sugar, plus

extra for sprinkling

3 large eggs

960 ml milk

3 tbsp unsalted butter,

melted, cooled, plus

extra melted butter for

cooking

120 ml Grand Marnier

ORANGE BUTTER

115 gm unsalted butter,

at room temperature

1 tbsp orange zest

1 tbsp fresh orange juice

1 Preheat the oven to 150°C.

Line a plate with baking paper.

2 Whisk the flour, sugar and

½ tsp salt in a large bowl. Add

the eggs and milk and whisk

until well combined, then add

cooled melted butter and whisk

until well combined. Cover and

refrigerate for 1-2 hours.

3 Once the batter has rested,

check to see if it has any lumps

and strain it through a fine sieve

if needed.

4 Heat a crêpe pan over

medium-high heat and lightly

brush it with melted butter. Using

a ladle, pour about ¼ cup of

batter into the pan. Immediately

pick up the pan and swirl the

batter so it covers the pan in a

uniform round. Return to the

heat and cook until the edges

turn golden (45 seconds to

1 minute). Using a small spatula,

release the edges of the crêpe

and carefully flip it over. Cook

until the other side is golden

brown (30-45 seconds). Transfer

the crêpe to the lined plate

and sprinkle with sugar. Repeat

with the remaining crêpe

batter, layering the crêpes

and sprinkling with sugar as

you go. When finished, clean

the crêpe pan.

5 For orange butter, combine

the butter, orange zest and

orange juice in a bowl and

stir well to combine.

6 Add a small spoonful of the

orange butter to the centre of

a sugared crêpe. Fold in half

and then in half again to form

a triangle. Continue buttering

and folding the remaining

crêpes, then place them in the

oven on 2 oven trays lined with

baking paper until warmed

through (about 5 minutes).

7 Arrange the crêpes in

the crêpe pan or on a large

heatproof platter. Warm

the Grand Marnier in a small

saucepan over medium heat.

Very carefully tip the pan to

ignite the Grand Marnier (or

ignite it with a match), then

carefully pour the flaming liquid

over the warm crêpes. Use a

long-handled spoon to baste the

crêpes until the flame naturally

burns out. Serve immediately.

Crêpes Suzette

SERVES 4-6

Though the ingredients and method are simple, the secret to making great crêpes is practise.

Ideally, you want the batter to be nice and thin, so the finished version turns out light and airy.

This extract fromThe Cook’s

Atelier: Recipes, Techniques,

and Stories from our French

Cooking Schoolby Marjorie

Taylor and Kendall Smith

Franchini with photography

by Anson Smart (Abrams,

hbk, $55) has been

reproduced with minor

GT style changes.

132 GOURMET TRAVELLER