Crȇpe Suzette is a classical French dish and elevates the simple pancake into something special. With the addition of blood orange it really stands out as a Valentines dessert, whilst being relatively easy to make. A great tip is to make an excess of crȇpes on Shrove Tuesday, thus half the job of Valentines day dessert is already done.
100g plain flour
Pinch of salt
2 medium eggs
Zest of 1 bloody orange
2 teaspoon demerara
50ml Gran Marnier
250g demerara sugar
Zest and juice of 2 orange and 2 blood orange
Segments of 2 blood orange
Begin by sieving flour into a large mixing bowl followed by the remaining dry ingredients. Make a well in the centre and crack in 2 eggs. Slowly begin whisking, trying to incorporate a little flour from the edges (an electric whisk is a handy addition, making this step easier). Once the mix begins to thicken start adding a little milk. Continue whisking and adding milk till you are left with a shiny smooth batter about the consistency of single cream.
For the sauce you can use the same pan from the crȇpes but be sure to wash thoroughly. This step can be done 2 ways: 1) Place all ingredients into the pan and heat over a medium temperature till a sauce is formed. This method will suffice for those short on time but does not compare to the latter. 2) Place pan over a medium heat and sprinkle with the sugar, turn the heat to low and leave the sugar to melt and caramelize whilst keeping a watchful eye as caramel is known to turn from golden brown to black within moments. Once a light golden caramel is formed flambee by standing back and adding the Gran Marnier (be sure to warn others and keep any flammable objects out of the way). Quickly add the butter and blood orange juice and turn down to the lowest heat to melt. If the sauce begins to thicken too much add a little more orange juice or alcohol depending on your preference. Once the correct consistency is found add the segments.
To finish place a crȇpe to warm in the pan with the hot blood orange sauce, fold in half, then quarters and push to the corner of the pan. Continue in this fashion till you have enough hot crȇpes. Serve on a plate drizzled with sauce and segments, either on their own or with ice-cream.
A bit of input from everyone at the Ian Dunn design team