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Clemengold Crêpes Suzettes

Clemengold Crêpes Suzettes

BY

A retro dessert rich in the flavour of Clemongold

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 30 mins
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Crêpes
1 C (250 ml) flour
pinch of salt
2 eggs, lightly beaten
1½-2 C (375 ml–500 ml) milk
sunflower oil for frying

The sauce

½ C (100 g) sugar
¾ C (200 ml) ClemenGold juice
1 ClemenGold, peeled and segmented
zest of 1 ClemenGold
zest of 1 lemon
50 g butter, chilled and cubed
2 Tbsp (30 ml) Van der Hum or any orange liqueur (optional)

mascarpone for serving

Crêpes

Sift the flour and the salt into a bowl and make a well in the centre.

Whisk the eggs and 1½ cups milk together until combined and slowly pour into the well in the centre of the flour mixture, beating until a smooth batter is formed. You may need to add more milk if batter is too thick.

Heat a non-stick crêpe pan with a little oil and pour in a little batter, swirling the pan around to form a thin, even pancake.

Fry for about 15 seconds or until light golden brown, then flip and fry the other side for a further 20 seconds or until spotted and lightly golden.

Remove from the pan, set aside and repeat until the batter has been used up.

The sauce

Melt the sugar in a saucepan over low heat and cook to a caramel colour.

Pour in the Clemengold juice, segments and ClemenGold and lemon zest and cook for about 2 -3 minutes.

Add the Van der Hum and allow to cook for further 2 minutes.

Whisk in the butter until melted and sauce has thickened slightly.

Place one crêpe into the sauce, holding it with a fork, and coat well.

Fold the crêpe into quarters and push to one side of the pan. Repeat with the remaining crêpes.

Serve 2-3 crêpes per person with a spoonful of sauce and a generous dollop of mascarpone.