Crepe Blue-Suzette 

Hello petals! 

So two days ago, was pancake day in England – I have no clue if the rest of the world celebrates this day too, I’ve personally never heard of it before until I moved to London. 

I had in my mind that I wanted to make crepe suzette, but because my mind was on another planet, I forgot to buy the main ingridients to make crepe suzette – oranges and orange liqueur. 

I had almost given up on making crepes at all, but then I’ve decided to look in my freezer… And I found frozen blueberries and a small of Captain Morgan dark rum –  I thought to myself… What’s the worse it can happen? 

  
Ingridients for the crepes:

  • 100g plain flour
  • 1 tablespoon of white caster sugar
  • 2 eggs
  • 1 tablespoon of vegetable oil 
  • 300ml milk

Put the flour and sugar  in a large bowl, make a well and add the eggs and oil in, and beat together with a whisk until combined. You can now slowly start to pour in a little milk, whisking the mixture as you pour, to keep the batter smooth. 

I like to put my mixture in a measuring jug once it’s mixed because it’s easier to pour in the pan. 

Make sure you have a GOOD non stick frying pan – trust me – my housemates have managed to destroy my pan by burning food and using a metal scrounger   – after trying to flip over a paper thin crepe from a sticky plan for over 10minutrd, I’ve immediately bought 2 new frying pans from Robert Dyas. 

When the pan is hot, pour in your batter mixture into it. When the crepe is golden underneath turn and cook for a another 30 seconds, until there’s a few brown spots. 

Ingridients to made the sauce:

  • 100g butter
  • 130g white caster sugar
  • 100ml water 
  • 100g fresh or frozen blueberries
  • 50ml dark rum 

To make the sauce,  heat the butter and sugar in a pan over a low heat, stirring occasionally, until the sugar begins to dissolve. Once it’s dissolve, turn up the heat until the mixture just starts to go brown and caramelise, stirring only towards the end. 

Pour in the water and the blueberries, stirring and mashing the berries with a fork. Let the mixture bubble for the sauce to thicken. Add in the dark rum and let the sauce

Ideally to serve this dish you will need to cook the crepes in the sauce – I haven’t done it in this occasion because I thought they would look prettier for the photo if they weren’t smothered in dark purple sauce. 

Let me know what you think of my Blue Suzettes! 

Ana x