Crepes Suzette

Parmesan-Crumbed Lamb Cutlets

Ingredients (serves 4):

For the crepes:

100g plain flour
Pinch of salt
1 egg
1 egg yolk
300ml milk
1 tablespoon unsalted butter, melted
Butter to fry

For the sauce (I doubled this mixture):

100g caster sugar
35g unsalted butter
150ml orange juice
1 orange, zested
3 tablespoons Grand Marnier or Cointreau
2 tablespoons brandy


1. To make the crepes: In a food processor, mix together the flour, salt, egg, egg yolk, milk and butter. Melt a nob of butter in a fry pan on the Simmering Plate and cook the crepes until slightly browned on each side (approx 2 minutes). Repeat until you’ve used all the mixture.

2. To make the sauce: In a medium heavy based saucepan and on the Simmering Plate, melt the sugar with a few dashes of water. Cook until the sugar dissolves, then add the butter, orange juice and orange zest. Cook until thickened and sticky, then add the Grand Marnier/Cointreau and brandy.

3. To serve: dip each crepe into the sauce, then fold into quarters and plate. Repeat until you’ve finished the crepes. Eat immediately with softly whipped cream.

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