There’s just something fun about a Crêpe Suzette. It’s the kind of dessert that feels a little bit fancy, but still comforting at the same time. I love how the citrus and caramel come together here, especially with that quick flame of Grand Marnier that gives it a bit of drama without any fuss. In this version, the soft crêpes are soaked in a sticky mandarin-orange sauce and served with creamy vanilla ice cream, crunchy rusks and little bites of caramel crunch. It’s relaxed, a little nostalgic, and perfect for sharing around the table.
CRÊPE SUZETTE WITH VANILLA ICE CREAM
For the crêpe batter
125 g cake wheat flour
2 eggs
300 ml milk
1 tbsp melted butter
1 tbsp sugar
Pinch of salt
Butter, for cooking
For the sauce
75 g butter
75 g castor sugar
40 g Forage And Feast Tango Fruit Mandarin Marmalade
Zest of 1 orange
Juice of 2 oranges
Juice of ½ lemon
60 ml Grand Marnier or Cointreau
30 ml brandy
To serve
300g Forage And Feast Caramel Crunch Dessert
100g Forage And Feast Honey and Almond Rusks, crushed, plus extra for serving
3 ml flakey salt
Forage And Feast Vanilla Ice Cream
Naartjie segments
For the crêpes
In a bowl, whisk together the flour, sugar and salt. Add the eggs and whisk until combined. Gradually add the milk, whisking continuously to avoid lumps. Stir in the melted butter. Allow the batter to rest for 1 hour.
To cook the crêpes, heat a lightly buttered frying pan over medium heat. Pour in a small ladle of batter and swirl to coat the pan thinly. Cook for about 1 minute, then flip and cook for another 30 seconds. Stack the crêpes on a plate and keep warm.
For the sauce
In a wide pan, melt the butter over medium heat. Add the sugar and mandarin marmalade, and cook until dissolved and slightly syrupy.
Stir in the orange zest, orange juice and lemon juice.
Simmer gently for 2–3 minutes, until slightly thickened.
Add the Grand Marnier and brandy. Carefully ignite with a long match (optional, but traditional) and allow the flames to subside.
Set aside.
To serve
In a bowl, mix together the rusks, Forage And Feast Caramel Crunch Dessert and a pinch of flaky salt.
Fill each crêpe with a generous amount of filling. Pour over the hot sauce, then top with vanilla ice cream. Garnish with naartjie and extra rusks.
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Maison Blanche Droplet Platter (Available in 3 different sizes)
Price range: R249.00 through R449.00