Culinary Corner: NCL’s Crepe Suzette

This week’s Culinary Corner takes another classic and adds a dash of NCL magic. This classic crepe suzette recipe, taken straight from Norwegian Cruise Line’s signature spot, Coco’s, is enough to satisfy the sweetest tooth. Bon appétit!

INGREDIENTS

Serves four

For the crepe:

3 eggs

190g plain flour

100g sugar

500ml milk

1 pinch salt

1tsp vanilla

1tsp orange zest

For the orange sauce:

250ml water

225g sugar

30ml Cognac or Grand Marnier

1/2 orange zest

115ml orange juice

METHOD:

Take a medium-sized bowl and whisk together sugar and eggs until pale in colour. Add the flour and salt and mix until combined. Whisk in 500ml milk, vanilla and orange zest. If the mixture is too thick, add the remaining milk and mix until the proper consistency is achieved.

Cover and refrigerate for 30 minutes. Spray crêpe pan with cooking oil and warm using medium heat for 3 minutes. Spoon some batter onto the middle of the crêpe pan and distribute the mix evenly all around the pan. Cook for about 45 seconds or until light golden brown. Flip over and cook the other side for 20 seconds. Remove from pan and place on plate. Continue to cook all the crepes.

To make the orange sauce, bring sugar, orange zest, orange juice and water, combined, to a boil in a saucepan. Remove from the heat and let it cool. Add the Cognac or Grand Marnier to the cool syrup.

TO SERVE:

In sauté pan, warm up the crêpes and fold them in quarter onto a plate. Add about 85ml of sauce in the pan and bring to an rapid boil. Pour over the crepes, garnish with some whipped cream and serve. Bon appétit!