Crêpes Suzette with Blood Orange & Grand Marnier

Ingredients

• 150 gflour
• 3 pcseggs
• 350 mlfull-fat milk
• 25 gbutter — melted
• 15 gcaster sugar
• 1 tspvanilla extract
• ¼ tspfine sea salt
• 15 gbutter — for frying
• 2 pcsoranges
• 2 pcsblood oranges
• 60 gbutter
• 50 gcaster sugar
• 60 mlGrand Marnier
• 40 gunsalted pistachios

Method

1. 1

   Mix the flour, sugar, and salt in a bowl. Add the eggs and gradually whisk in the milk to form a smooth, thin batter.

2. 2

   Stir in 25g melted butter and the vanilla extract. If possible, let the batter rest for 10 minutes.

3. 3

   Cook 12 thin crêpes in a lightly buttered frying pan. Keep them covered to keep them supple.

4. 4

   Zest about 1 tsp of fine peel from one regular orange. Then squeeze the 2 regular oranges and 1 blood orange. You will need approximately 250ml of juice.

5. 5

   Peel the second blood orange and cut the flesh into small segments.

6. 6

   Toast the pistachios for 2–3 minutes in a dry frying pan. Let cool and chop them roughly.

7. 7

   Gently caramelise 50g sugar in a large frying pan over medium heat.

8. 8

   Carefully add 60g butter and stir until you have a smooth caramel butter.

9. 9

   Add the orange-blood orange juice and orange zest. Let the sauce gently simmer for 5–7 minutes until it slightly thickens.

10. 10

    Fold the crêpes into quarters and arrange them partially overlapping in the warm sauce. Carefully turn them over so both sides absorb some sauce.

11. 11

    Add the Grand Marnier and heat briefly. If necessary, remove the pan from a cooker hood or other flammable environment and only flambé if you have experience with it. Flambéing is not necessary for the recipe; you can also let the liqueur simmer gently for 1–2 minutes.

12. 12

    Just before serving, add the blood orange segments.

13. 13

    Serve the crêpes with the warm Suzette sauce on four plates or a large shallow serving dish and lightly sprinkle with the toasted pistachios.