Crepes Suzette Flambe

crepe and wine on a table

Ingredients:

  • 570 g milk

  • 70 g canola oil 

  • 150 g eggs

  • 240 g flour

  • sugar

Method:

  1. Combine milk and eggs in a bowl

  2. Add the sugar and sieve the flour in slowly ensuring there are no lumps add the oil in last

  3. Preheat a non-stick pan on low heat

  4. Cook one side of the crepe for about one minute until slightly brown flip and repeat on other side

Crepe Sauce

  • 750g  orange juice

  • 110 g sugar

  • 15 g cornflour

  • 45 g gran mariner

  • 2 orange zest with micro plane (optional)

Method

  1. Melt the sugar in a hot pan and cook until golden brown caramel

  2. Dissolve the cornflour in 100 ml orange juice into a separate container

  3. Slowly add the orange juice to the caramel and bring it to the boil

  4. Reduce for 5 minutes and allow to chill

This recipe has provided by the team at Gavroche

The menu of Gavroche Chippendale pays homage to Parisian bistros. With an array of classic dishes that capture the Parisian spirit and a wine list with a mix of hand-selected French and Australian wines, you’ve got the buzz of Paris in the heart of Sydney!

Join us in the kitchen at one of our hands on Cooking Classes

If you want to learn more about spices, try our all-new spice box.

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