This recipe for Orange Crepe Suzette with Grilled Seasonal Stone Fruit comes courtesy of Jason Staudt – Executive Chef at Stokehouse, Melbourne.
Part of our Induction Cooktop Recipe series, this French-inspired dessert is perfect for making the most of summer fruits.
Prep: 30 minutes, plus 1-12 hours resting time
Cook: 30 minutes
Serves: 6
Orange Crepe Ingredients
2 eggs
¼ tsp Olsson’s Sea Salt Flakes
⅔ cup plain flour
2 cups milk
1½ tbs caster sugar
40g salted butter
6 nectarines or other seasonal stone fruit, halved, stones removed
Vanilla ice cream, to serve
Sauce Ingredients
1 navel orange
½ cup caster sugar
¾ cup orange juice
3tbs Starward Two-Fold Double-Grain Whisky
100g salted butter
Method
1. To make the crepe batter, place the eggs, salt, flour and half the milk in the blender. Blend until smooth and scrape down the edges with a spatula to get the flour off the sides of the blender jug. Pour into a bowl and stir in the remaining milk. Cover and set aside in the fridge for an hour or overnight.
2. To make the sauce, use a knife to cut the skin off orange, carefully slice the white off it and cut the peel into thin strips. Place the strips in a pan with cold water and bring to the boil. Drain the liquid off and repeat this step two more times, to take the bitterness out of the zest. Set aside. Segment the orange and set aside.
3. Place a pan on the stove and get it very hot. Add in the sugar in small amounts and stir until a dark golden colour is reached. Slowly add small amounts of the orange juice, then follow with the whisky (you can set this on fire to burn the alcohol off, if desired). Bring to the boil, add in the butter and whisk to combine. Return the sauce to the boil and then, stirring gently, let the sauce reduce until it thickens. Add the zest and orange segments, then set aside.
4. To cook the crepes, heat a crepe pan, take it off the heat and spray some oil into it, then return to the heat. Give the batter a good stir, then ladle a small amount into the pan and swirl to coat the bottom of the pan. Cook for about 1 minute on each side, or until golden brown. Repeat to use all of the batter.
5. Meanwhile, heat a grill plate over high heat. Place nectarines on grill and cook for 30 seconds to 1 minute each side, or until charred. Keep warm.
6. Serve the crepes, sauce and grilled nectarines warm, with a scoop of vanilla ice-cream.
Shop Induction Cooktops + View More Recipes
Keen to experience the benefits of Induction Cooking? Discover Harvey Norman’s Induction Cooktop range online or head in store where the friendly staff can offer you expert advice.
For more Induction Cooktop Recipe ideas, check out the following:
Westholme Wagyu Bavette served with Horseradish, Bitter Leaves & Marsala Sauce
Turmeric & Coconut Breakfast Pancake with Avocado, Coriander, Bean Shoots, Fried Egg & Sambal
Abrolhos Island Scallop Bucatini in a Brown Butter, Smoked Almond & Sage Sauce with Sauteed Kalettes
Braised Seafood, Fennel & Saffron with Aioli & Warrigal Greens