Our most LIT recipe so far, Crepe Suzette is a dramatic dessert that is usually flambéd (set in flames) before serving. We took this French classic dessert and gave it a slight Asian twist by using mandarin oranges instead. You can use any type of orange in this recipe, but do take note of 3 things when handling alcohol near a lit stove

1. Reduce the flame, but don’t kill it
2. Never pour alcohol in directly from the bottle. Pour out the amount you want to use into a small dish/jug first.
3. Don’t set your kitchen on fire!

Ingredients:
(Makes 8 crepes)

Crepe batter:
120g all-purpose flour
120ml milk
100ml water
2 eggs
30g unsalted butter, melted
1 tablespoon mandarin orange juice
2 teaspoons mandarin orange zest
1/4 teaspoon salt

Mandarin Orange Sauce:
60g unsalted butter
60g sugar
240ml mandarin orange juice
2 tablespoons of Grand Marnier liqueur
Mandarin Orange zest

Method:

1. Beat eggs and melted butter together until combined, then stir in milk, water, mandarin orange juice and zest
2. Sift in flour and salt, then stir to form thin batter
3. Set aside for 30 minutes
4. To cook crepes, melt some butter in a crepe pan or skillet. Then pour a ladle of batter into the hot pan and swirl quickly to coat bottom of pan
5. Once the top of the crepe has dried up, flip over to the other side and cook for another 1 minute or until light brown. Remove and set aside.
6. Continue to cook the rest of the crepes until the batter is used up.
7. To make sauce, melt butter and sugar in a large skillet.
8. Stir in mandarin orange juice and let mixture simmer until syrup has reduced
9. Fold crepes into quarters and arrange around the pan, coating them with the orange syrup.
10. While simmering over low heat, carefully pour in Grand Marnier liqueur, then immediately light with a flame and let it burn until the alcohol has burned off.
11. Sprinkle some mandarin orange zest over and serve warm with vanilla ice cream