


Crêpe Suzette with Strawberries and Ice Cream
SuperValu
SuperValu
Recipe - SuperValu Online

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
- Sift the flour into a bowl and make a well in the center.
- Add all the other batter ingredients and stir well with a whisk to remove any lumps.
- Let the batter rest in the fridge for at least an hour before making the crêpes to allow the mixture to settle.
- To cook the crêpes, heat a little butter in a crêpe pan or non-stick pan.
- Ladle a little batter into the center, tilting the pan so that the batter covers the surface thinly and evenly.
- Cook on both sides until lightly browned.
- Slide it out of the pan onto a warmed plate and keep warm as you make the rest.
- To make the sauce, put the butter in a small pan, add the sugar and whisk rapidly.
- Add in the Grand Marnier or Cointreau, the orange zest, and juice.
- Bring to the boil, stirring continuously, then cook briskly until the sauce thickens.
- To serve, pour the sauce into a frying pan over a low heat.
- Put the crêpes in the sauce one at a time, folding them once, and then again, to make little triangles.
- Spoon the sauce over the crêpes to make sure they are all soaked with sauce.
- If desired, you can add a little additional alcohol at the table and ignite.
- 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
Age restricted item
Hennessy Cognac Brandy (20 cl)€15.00€52.45/70cl
SuperValu Large Fresh Irish Eggs 6 Pack (6 Piece)
€1.69€0.28 each
Age restricted item
Cointreau Liqueur (70 cl)Only €35
€35.00€35.00/70cl
SuperValu Fresh Irish Milk (1 L)
€1.25€1.25/l
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
SuperValu Irish Creamery Butter (454 g)
€3.79€8.35/kg
SuperValu Large Loose Oranges (1 Piece)
6 for €2.50
€0.60
SuperValu Strawberries (350 g)
3 for €10
€4.49€12.83/kg
SuperValu Granulated Sugar (1 kg)
€1.75€1.75/kg
SuperValu Sunflower Oil (1 L)
€1.95€1.95/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
- Sift the flour into a bowl and make a well in the center.
- Add all the other batter ingredients and stir well with a whisk to remove any lumps.
- Let the batter rest in the fridge for at least an hour before making the crêpes to allow the mixture to settle.
- To cook the crêpes, heat a little butter in a crêpe pan or non-stick pan.
- Ladle a little batter into the center, tilting the pan so that the batter covers the surface thinly and evenly.
- Cook on both sides until lightly browned.
- Slide it out of the pan onto a warmed plate and keep warm as you make the rest.
- To make the sauce, put the butter in a small pan, add the sugar and whisk rapidly.
- Add in the Grand Marnier or Cointreau, the orange zest, and juice.
- Bring to the boil, stirring continuously, then cook briskly until the sauce thickens.
- To serve, pour the sauce into a frying pan over a low heat.
- Put the crêpes in the sauce one at a time, folding them once, and then again, to make little triangles.
- Spoon the sauce over the crêpes to make sure they are all soaked with sauce.
- If desired, you can add a little additional alcohol at the table and ignite.
- Serve with a big bowl of fresh Strawberries with Vanilla Cream.