Crêpe Suzette with Strawberries and Ice CreamCrêpe Suzette with Strawberries and Ice Cream
Crêpe Suzette with Strawberries and Ice Cream
Crêpe Suzette with Strawberries and Ice Cream
SuperValu
SuperValu
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Recipe - SuperValu Online
Image of Crêpe Suzette with Strawberries and Ice Cream (PA402-crepe-suzette-600x360.jpg)
Crêpe Suzette with Strawberries and Ice Cream
Prep Time10 Minutes
Servings4
Cook Time5 Minutes
Ingredients
2 tbsp Brandy 350ml
3 Fresh Eggs
4 tbsp Grand Marnier or Cointreau
350ml Milk
150g Plain Flour
150g SuperValu Irish Creamery Butter melted
3 SuperValu Orange grated zest of 3 and juice of 2
400g SuperValu Strawberries
150g SuperValu Sugar
2 tbsp SuperValu Sunflower Oil
400ml SuperValu Vanilla Ice Cream Pint Block 568ml 100g per person
Directions

Ingredients

  • 2 tbsp Brandy
  • 350 ml Milk
  • 3 Fresh Eggs
  • 4 tbsp Grand Marnier or Cointreau
  • 150 g Plain Flour
  • 150 g SuperValu Irish Creamery Butter, melted
  • 3 SuperValu Oranges (grated zest of 3 and juice of 2)
  • 400 g SuperValu Strawberries
  • 150 g SuperValu Sugar
  • 2 tbsp SuperValu Sunflower Oil
  • 400 ml SuperValu Vanilla Ice Cream (Pint Block 568 ml, 100 g per person)

Method

  1. Sift the flour into a bowl and make a well in the center.
  2. Add all the other batter ingredients and stir well with a whisk to remove any lumps.
  3. Let the batter rest in the fridge for at least an hour before making the crêpes to allow the mixture to settle.
  4. To cook the crêpes, heat a little butter in a crêpe pan or non-stick pan.
  5. Ladle a little batter into the center, tilting the pan so that the batter covers the surface thinly and evenly.
  6. Cook on both sides until lightly browned.
  7. Slide it out of the pan onto a warmed plate and keep warm as you make the rest.
  8. To make the sauce, put the butter in a small pan, add the sugar and whisk rapidly.
  9. Add in the Grand Marnier or Cointreau, the orange zest, and juice.
  10. Bring to the boil, stirring continuously, then cook briskly until the sauce thickens.
  11. To serve, pour the sauce into a frying pan over a low heat.
  12. Put the crêpes in the sauce one at a time, folding them once, and then again, to make little triangles.
  13. Spoon the sauce over the crêpes to make sure they are all soaked with sauce.
  14. If desired, you can add a little additional alcohol at the table and ignite.
  15. Serve with a big bowl of fresh Strawberries with Vanilla Cream.
10 minutes
Prep Time
5 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 tbsp Brandy 350ml
Hennessy Cognac Brandy (20 cl)
Age restricted item
Hennessy Cognac Brandy (20 cl)
€15.00€52.45/70cl
3 Fresh Eggs
SuperValu Large Fresh Irish Eggs 6 Pack (6 Piece)
SuperValu Large Fresh Irish Eggs 6 Pack (6 Piece)
€1.69€0.28 each
4 tbsp Grand Marnier or Cointreau
Cointreau Liqueur (70 cl)
Age restricted item
Cointreau Liqueur (70 cl)
Only €35
€35.00€35.00/70cl
350ml Milk
SuperValu Fresh Irish Milk (1 L)
SuperValu Fresh Irish Milk (1 L)
€1.25€1.25/l
150g Plain Flour
SuperValu Plain Flour (2 kg)
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
150g SuperValu Irish Creamery Butter melted
SuperValu Irish Creamery Butter (454 g)
SuperValu Irish Creamery Butter (454 g)
€3.79€8.35/kg
3 SuperValu Orange grated zest of 3 and juice of 2
SuperValu Large Loose Oranges (1 Piece)
SuperValu Large Loose Oranges (1 Piece)
6 for €2.50
€0.60
400g SuperValu Strawberries
SuperValu Strawberries (350 g)
SuperValu Strawberries (350 g)
3 for €10
€4.49€12.83/kg
150g SuperValu Sugar
SuperValu Granulated Sugar (1 kg)
SuperValu Granulated Sugar (1 kg)
€1.75€1.75/kg
2 tbsp SuperValu Sunflower Oil
SuperValu Sunflower Oil  (1 L)
SuperValu Sunflower Oil (1 L)
€1.95€1.95/l
400ml SuperValu Vanilla Ice Cream Pint Block 568ml 100g per person
SuperValu Vanilla Ice Cream (2 L)
SuperValu Vanilla Ice Cream (2 L)
€2.99€1.50/l

Recipe

Ingredients

  • 2 tbsp Brandy
  • 350 ml Milk
  • 3 Fresh Eggs
  • 4 tbsp Grand Marnier or Cointreau
  • 150 g Plain Flour
  • 150 g SuperValu Irish Creamery Butter, melted
  • 3 SuperValu Oranges (grated zest of 3 and juice of 2)
  • 400 g SuperValu Strawberries
  • 150 g SuperValu Sugar
  • 2 tbsp SuperValu Sunflower Oil
  • 400 ml SuperValu Vanilla Ice Cream (Pint Block 568 ml, 100 g per person)

Method

  1. Sift the flour into a bowl and make a well in the center.
  2. Add all the other batter ingredients and stir well with a whisk to remove any lumps.
  3. Let the batter rest in the fridge for at least an hour before making the crêpes to allow the mixture to settle.
  4. To cook the crêpes, heat a little butter in a crêpe pan or non-stick pan.
  5. Ladle a little batter into the center, tilting the pan so that the batter covers the surface thinly and evenly.
  6. Cook on both sides until lightly browned.
  7. Slide it out of the pan onto a warmed plate and keep warm as you make the rest.
  8. To make the sauce, put the butter in a small pan, add the sugar and whisk rapidly.
  9. Add in the Grand Marnier or Cointreau, the orange zest, and juice.
  10. Bring to the boil, stirring continuously, then cook briskly until the sauce thickens.
  11. To serve, pour the sauce into a frying pan over a low heat.
  12. Put the crêpes in the sauce one at a time, folding them once, and then again, to make little triangles.
  13. Spoon the sauce over the crêpes to make sure they are all soaked with sauce.
  14. If desired, you can add a little additional alcohol at the table and ignite.
  15. Serve with a big bowl of fresh Strawberries with Vanilla Cream.