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Crêpe Suzettes with spiced Rodda’s Cornish clotted cream

Enjoy a classic with a twist

ingredients 15 ingredients
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Prep 30 mins Cooking 5 mins
user icon Serves 8 people
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Ingredients

  • For the crêpes – makes 8
  • 100g plain flour
  • 1 medium egg
  • 300ml semi skimmed milk
  • Pinch of salt
  • Oil for cooking
  • For the orange sauce
  • 3 tbsp caster sugar
  • 250ml freshly squeezed orange juice (2-3 oranges)
  • Zest of 1 orange
  • 1 orange, segmented
  • 1 tbsp whiskey or dark rum (optional)
  • 50g unsalted butter
  • 1 star anise
  • 2 cloves or cardamon pods
  • For the spiced Rodda’s clotted cream
  • 227g Rodda’s clotted cream
  • ½ tsp mixed spice

Method

To make the crêpe batter

  • Sift flour and salt into a large bowl.
  • Make a well in the centre and break in the egg. Beat well and add the milk gradually to form a smooth batter.
  • Leave to stand for 30 minutes.

 

To make the orange sauce

  • Put the caster sugar and orange juice into a cold non-stick frying pan and place over a low-medium heat, stirring occasionally until it starts to simmer.
  • Once simmering add the orange zest, segmented orange, spices and alcohol (if using) and return the pan to a low heat, stir and simmer until the sauce has become a syrup consistency.
  • Add the butter to the orange sauce in small pieces and stir until melted. Once the butter has melted bring the sauce to the boil once more for a minute or two until the sauce is glossy.

 

To make the crêpes

  • Heat the oil in a 24cm non-stick pancake pan and pour a tablespoon of the batter in.
  • Tip the pan until the crêpe mixture covers the whole base and cook for 1 minute each side or until golden.
  • Once golden, turn out onto baking parchment, covering the crêpes with tin foil to keep warm.
  • Repeat until all the batter has been used up.

 

To make the spiced Rodda’s clotted cream

  • Add the mixed spice to the Rodda’s clotted cream and stir through gently until just combined. Spoon into a small bowl or ramekin.

 

To serve

  • Fold the crêpes into half and half again to form quarters and place on a large dish, overlapping each one.
  • Spoon over the orange sauce and serve immediately with the spiced Rodda’s clotted cream.
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