Classic french dessert Crepes Suzette made with Britannia Treat and infused in caramel glaze is the sweet indulgence that you can whip up in no time. Go ahead and learn this exotic dessert by Chef Amrita Raichand on Britannia Dessert Carnival special.SUBSCRIBE to our Channel - http://bit.ly/SubscribeToIndiaFoodNetworkFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter: https://twitter.com/IFN❤ Instagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Love our recipes? Hit 'LIKE' and show us your support! :)Post your comments below and share our videos with your friends. Spread the love! :)Download our App - http://bit.ly/DownloadIndiaFoodNetworkAppIngredients:For the crêpes• 110g/4oz plain flour, sifted• pinch of salt• 2 eggs• 200ml milk mixed with 75ml water• 50g/2oz butter• 1 medium orange, grated zest only• 1 tbsp caster sugarFor the sauce• 150ml orange juice 1 medium orange, grated zest only• 1 small lemon, grated rind and juice• 2 tbsp caster sugar• 3 tbsp brandy• 50g/2oz unsalted butter• A little extra brandy, for flaming.• Treat 2 packsMethod:1. Prepare pancakes 2. Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.3. Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the brandy and return the pan to a low heat to re-melt the caramel into the liquid.4. Add the butter to the sauce in small pieces, bring it to a boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately with crushed treats biscuits for a nice crunch.
