Sufra Dayma:

Crêpes Suzette

By Moushira Abdel-Malek

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Makes around 15-20

Ingredients:

Batter:

1 cup plain flour

1 cup whole milk

4 eggs

2 tbsp melted butter

1 tsp vanilla extract

Corn oil (to brush pan)

Syrup:

1/2 cup sugar

150 mls water

1 tbsp salted butter

3/4 cup orange juice

2 tbsp grated orange rind

1/3 cup Grand Marnier (or) Cointreau liqueur

Method:

Mix all batter ingredients with a hand beater, then with an electric blender. Make sure no lumps are formed. Allow batter to rest for one hour. Heat a small-sized non-stick frying pan over medium heat. Add a few drops of oil and brush pan base evenly. Pour a small quantity of batter, enough to fry a thin crêpe. When that side is done, flip to fry the other side. When done, remove. Repeat process until batter is finished; stirring batter before each time.

To make the syrup: add sugar and water to a deep cooking pan. Leave to caramelise over medium-high heat. Add salted butter to melt, then add orange juice. If it lumps, leave to loosen over low heat. Add grated rind and remove from heat. Fold each crêpe into a triangle and place them all in syrup over medium heat. Bring them to a boil. In the meantime, flambé the liqueur in a saucepan and pour over bubbly crêpes in sauce and serve.