| Crepe Suzette with Orange Sauce (serves two)

This week’s recipe comes from
Avalon Waterways and is served on the
company’s French river cruises.

Ingredients
•100g flour
• Four eggs
• 90g Melted Butter
• One Pinch Salt
• One Tablespoon Icing Sugar
• 60ml Milk
• One Tablespoon Rum
• Some oil
• Two oranges
• 12 Sugar Cubes
• Juice of One Lemon
• 40g Flaked Almonds
• A little Grand Marnier

Preparation
Beat together the flour with the eggs, and
add about one-third of the melted butter,
along with the salt, icing sugar, rum and
milk. Mix well to make a smooth and fairly
runny pancake mixture. Leave to stand for at
least 30 minutes, and then stir thoroughly
again. If the mixture seems a little too thick,
add one-two tbsp water. Heat a little oil in a
non-stick frying pan, and ladle in small
amounts of the mixture to make very thin
and pale crepes. When each is cooked,
remove from the pan, fold over twice, and
keep warm. Warm the remaining butter. Use
the sugar cubes to rub off the zest of the
orange peel before halving the oranges and
squeezing out the juice. Bring to the boil,
and simmer for 1-2 minutes. Arrange the
folded crepes together on a warm plate,
sprinkle them with a little warm sauce.
Leave to stand for a few minutes, so that the
crepes can soak up the sauce. Finally, sprinkle
with flaked almonds. Warm the Grand
Marnier, pour it over the crepes and flambe.