Crêpes suzette Recipe
- 150g/7oz plain flour
- 2 free-range eggs
- 75ml/2½fl oz whole milk
- 75ml/2½fl oz double cream
- ½ clementine, juice only
- 25g/1oz butter
- ½ clementine, chopped
- 1 tbsp Greek yoghurt
- For the crêpes, place the flour, eggs, milk, double cream and clementine juice into a bowl and mix to make a smooth batter.
- Heat half of the butter in a non-stick frying pan, place a ladleful of batter into the pan, swirl around to coat the base of the pan and cook for one minute on each side, or until golden-brown. Remove from the pan and repeat with the remaining mixture to make a second pancake.
- To serve, place the pancakes onto a plate with the chopped clementine and a dollop of Greek yoghurt.
