Thankfully I am still in possession of eyebrows post first flambe session and the cooker appears to have survived it's brush with death. This beautiful grand marnier sauce! Which may or may not have been the result of an accident long ago by a young french waiter, whose crepe caught alight at the last minute and he had no option but to serve it to a prince and princess with resounding success! Princess Suzanne to be precise. If only my accidents provoked such miracles one can only live in hope.
Crepes
200mg flour
3 eggs lightly beaten
500mls milk
butter for frying
Sift flour into a bowl, beat in the eggs and milk until a batter resembling single cream emerges. Heat frying pan until hot and add a little butter, wipe off the excess and pour a ladle of batter into the pan tipping to cover the whole pan. Flip and fry a little on the other side.
Crepes Suzette (Nigella Lawson - Nigella Express)
2 oranges, juice of both and zest of one
175g unsalted butter
75g caster sugar
8-12 crepes
80mls grand marnier
Pour the orange juice, zest, butter and sugar into a saucepan. Bring to the boil and simmer for 10-15 minutes until thick and syrupy.
Fold crepes into quarters, then arrange them in a pan slightly overlapping in a circular fashion.
Pour warm syrup over the crepes and make sure warmed through for 3-4 minutes over a warm heat.
Warm grand marnier in the saucepan used to cook the sauce. When the crepes are hot pour over the liquer and carefully flambe.
Serve as soon as the flames have died out! Bon apetit!
Motto of the day: Old enough to know better, young enough to do it anyway.
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