Crêpe Suzette with Strawberries and Ice Cream

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.