RECIPE: Buttermilk rye crêpes Suzette with ClemenGold sauce
Crêpes Suzette is an oldie but a goodie. The comfort lies in the soft texture and sticky sweet flavours
Serves: 4
Difficulty: Easy
Time: 40 minutes
Crêpes:
3 large free-range eggs
180ml (¾ cup) amasi or buttermilk
125ml (½ cup) milk
50g rye flour
35g cake flour
65g butter, melted
Canola oil, for frying
ClemenGold sauce:
7 ClemenGolds (4 juiced and 3 sliced)
Juice of 1 lemon
50g sugar
45ml (3 tbsp) brandy
10ml (2 tsp) butterMethod:
1. To make the crêpe batter, blend the eggs, amasi or buttermilk and milk in a blender until smooth.
2. Add the flours and blend again.
3. Steadily pour in the melted butter while blending, then strain the mixture through a sieve.
4. To cook the crêpes, heat a swipe of canola oil in a nonstick pan, then pour in enough batter to just cover the base of the pan. As it starts to bubble and the edges begin to lift, carefully flip over and cook for another minute or so.
5. Repeat with the remaining batter.
6. Meanwhile make the ClemenGold sauce. Heat the ClemenGold and lemon juice, sugar and 15ml (1 tbsp) brandy in a saucepan, whisking until the sugar has dissolved.
7. Add the sliced ClemenGolds and caramelise, then reduce the sauce until syrupy.
8. Warm the remaining brandy, add to the sauce and flambé, then stir in the butter.
9. Pour the sauce over the crêpes and serve immediately.
• Recipe and photograph courtesy of Woolworths Taste magazine...
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