"Fettuccine" Crepes Suzette
Serves 3-4 people for dessert
Crepe batter (makes 8-9 crepes)
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1/3 cup (40g) plain flour
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2 large free range eggs
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3/4 cup (190ml) whole milk
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pinch of salt
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butter to grease pan
For sauce
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4 tablespoons caster/superfine sugar
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160ml orange juice
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zest of 1 medium sized orange
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6 tablespoons Grand Marnier
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3-4 strawberries, diced into small cubes
Step 1 - In a bowl add the flour and salt and in a jug whisk the eggs and milk together. Slowly add the egg and milk mixture to the flour whisking constantly to get rid of lumps. The mixture should be watery.
Step 2 - Heat a frypan on low to medium heat and add butter and melt it. Pour a little batter into the pan tilting the pan to spread the batter to the edges. Fry until lacy and lightly golden. Carefully turn over and cook the other side just briefly. Repeat with the rest of the batter.
Step 3 - With a stack of four crepes roll them up and then slice them into 5mm or 1/4 inch strips. Gently separate and place on a plate. Scatter over with the diced strawberries. In a saucepan, heat the sugar until it starts to caramelise into an amber colour and then add orange juice, zest and Grand Marnier.
Step 4 - To flame, you need to do it on a gas cooktop. Tilt the pan away from you so that the liquid is almost pouring out of the pan. The alcohol fumes will naturally attract the flame and will alight. Return the pan to a flat position to cook the alcohol off and the flame will die when the alcohol is cooked off. Pour this sauce over the "fettuccine" and you have your conversation starter!