Le Creuset : Crêpe recipes

Up your pancake game by putting a French spin on your stack, with these showstopping crêpe recipes from Le Creuset. Simply grab your Le Creuset Toughened Non-Stick Crêpe Pan and follow the recipes below. Bon appétit!

Crêpes Suzette with Caramelised Orange Sauce

Preparation time: 10 minutes for the batter, 5 minutes for the sauce 
Cooking time: 20 minutes 
Serves: 4

METHOD

1. To make the batter, sift the flour and salt into a bowl.  Make a well in the middle, add the eggs and half the milk.  Whisk until smooth. 
2. Whisk in the remaining milk and cooled butter. Leave the batter to stand for 1 to 2 hours before using. If the consistency thickens after standing, add 2 to 3 tablespoons of milk; the texture should be similar to un-whipped whipping cream. 
3. To cook the crêpes, heat the crêpe pan over medium heat. When hot, lightly brush the surface with a little vegetable oil and add about 60ml of batter. Swirl it around the pan and spread thinly. Cook until bubbles begin to rise through the surface. Turn the crêpe over and cook the other side until it is pale golden brown.  Slide the crêpe out of the pan on to a plate. 
4. Cook the remaining crêpes lightly brushing the pan with vegetable oil after each to two to three uses.
5. Stack the cooked crêpes on top of each other, they will not stick together. Cover with a piece of aluminium foil to keep warm while you make the sauce. 
6. To make the sauce heat the butter and sugar in the deep frying pan over a low heat, stirring until the sugar has dissolved. Add the orange juice and zest, bring to a simmer and cook for 4-5 minutes until reduced by roughly a third. Stir in the orange slices and Grand Marnier.
7. Add one crêpe at a time to the sauce and fold in half then in half again, pushing each folded crepe to one side until all the crêpes are in the pan.
8. Finally, pour over the brandy or cognac and ignite. Serve immediately from the pan. 

Cook’s notes
Cooked crêpes can be frozen for 2 to 3 months. Wrap them in batches of 4–6 so that you can easily remove the quantity you need from the freezer.

METHOD

1. Sift the flour and salt into a bowl. Make a well in the centre and add the sugar and beaten eggs. 
2. Add the milk gradually and beat to a smooth and creamy consistency. Add the melted butter and swirl in the Nutella®. 
3. Wipe the surface of a 24cm Le Creuset Toughened Non Stick Crêpe Pan with a little oil and heat gently on a medium heat setting turning to a low to medium setting when the required temperature is reached. Pour just enough batter to thinly cover the surface of the pan. Lightly brown the crêpe on one side, then turn and brown on the other.
4. Slide the crêpe from the pan and stack as they are cooked and cover loosely with a piece of aluminium foil to keep them warm until you are ready to serve them. Serve as soon as possible after cooking.