Crêpes Suzette

Preparation Time: 10 mins | Cooking Time: 10 mins | Serves: 4

Shrove Tuesday is celebrated on Tuesday 5th March this year – time to fire-up your frying pan and whip out your whisk!

Our Executive Chef, Anton, has created this twist on the classic Crêpes Suzette. Give it a try with ingredients from the Farm Shop!

Ingredients

  • 2 free-range eggs
  • 1 cup milk
  • 1 cup flour
  • Segments from 2 blood oranges
  • 2tbs Biona Coconut Sugar
  • 3tbs brandy
  • 50g butter
  • Longley Farm Crème Fraîche with Lemon & Ginger
  • Sorrel (optional)

METHOD

  1. Whisk together the flour, eggs and milk to form a batter.
  2. Grease a frying pan and add a ladle of the mixture. Allow to cook before flipping.
  3. Once cooked on both sides, stack the pancakes on a plate and make the sauce.
  4. Add the blood orange segments to a hot pan and allow to warm through before adding the sugar, brandy and butter.
  5. Cook over a low heat until hot, and then add the pancakes to the pan.
  6. Serve on a warm plate with Longley Farm Crème Fraîche with Lemon & Ginger, and a sprinkling of sorrel.

About Blacker Hall Farm Shop

At Blacker Hall Farm Shop we offer you award-winning seasonal produce from our own farm, and other local farms.

Award Winning Farm Shop and Café

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