(Chocolate) Crêpe Suzette 橙酒煮班戟

I use chocolate crepes in this dessert because I have leftover chocolate crepes from making Mille Crepe Cake earlier. But chocolate + orange are my all time favourite dessert combination. I won't go wrong with that.

I use Chocolate Crepe instead of tradition Crêpe that used in this recipe.

Gordon Ramsay’s Crepes Suzette

Ingredients

For the crêpes: (around 10 crepes)

125g plain flour

¼ tsp fine sea salt

2 medium eggs, beaten

1 tbsp melted butter

300ml milk

(Simply add 1/8 cup of cocoas powder to make chocolate Crêpe) 

For the sauce:

3 large oranges - for zest, segmenting and juice

50g caster sugar

100ml Grand Marnier or Cointreau

To cook the crêpes:

Few knobs of unsalted butter

METHOD

1. Sift the flour and salt into a bowl and make a well in the centre. Tip in the beaten eggs, butter, and milk (add cocoa powder if you are making chocolate crepes). Whisk the ingredients just enough to combine into a smooth batter but try not to overwork the batter. Leave to rest while you prepare the oranges.

2. To segment the oranges use a small sharp knife to slice off the top and bottom of the fruit. Stand the orange firmly on the chopping board, cut along the curved sides of the fruit to remove the remaining peel and pith. Holding the orange with one hand over a sieve set on top of a bowl, cut along each side of the membranes to release the segments. Let each segment fall into the sieve as you continue segmenting. Remove any membrane or pips left on the segments. Reserve the orange juice.

3. Slowly heat the sugar in a heavy-based pan, stirring a little to help the sugar dissolve. Simmer until the syrup forms a light caramel. Carefully add the Grand Marnier and stand back as it will spit. Tip the pan slightly to flambé the alcohol, if you wish. Pour in the orange juice and boil until reduced by half. Remove from heat, tip in the orange segments and keep warm.

4. Heat a non-stick crêpe pan with a knob of butter over medium heat. Swirl the butter to evenly coat the pan, then add a small ladleful of batter and swirl again to evenly coat the base of the pan with a thin layer of batter. Cook for about 1½ minutes until the batter is set and golden brown underneath. Flip over to cook the other side for a minute. Transfer to a warm plate, keep wrapped in a tea towel and repeat with the rest of the batter.

5. For each individual serving, fold two crêpes into quarters. Spoon over a little of the orange sauce making sure to include some segments. Serve immediately.

Recipe source: Gordon Ramsay's Crepes Suzette

I made my Crêpe using Crêpe maker as shown on the following video.