James Martin pairs a classic crêpes Suzette with sticky orange sauce and a creamy citrus syllabub.
- For the syllabub
- For the crêpes
- For the sauce
- For the syllabub, whisk the mascarpone and icing sugar together in a large bowl until smooth. Gradually pour in the double cream, whisking continuously until the mixture is pale and thick.
- Fold in the clementine juice and orange or passion fruit curd to create a ripple effect.
- Spoon the syllabub mixture into a piping bag and pipe it into glass serving dishes. Top each with a slice of clementine and a sprig of mint. Chill in the fridge until ready to serve – the syllabubs will keep in the fridge for 3-4 days, covered.
- For the crêpes, whisk the flour and egg together in a large bowl. Gradually add the milk to form a smooth batter with the consistency of double cream.
- Heat a little of the butter in a frying pan over a medium heat. Add a ladleful of the crêpe batter to the pan and swirl to coat the bottom evenly. Fry for 1-2 minutes, then flip the pancake and cook for a further minute, or until golden-brown on both sides. Remove the crêpe from the pan and place on a sheet of greaseproof paper. Keep warm.
- Repeat the process with the remaining butter and crêpe batter, stacking the crêpes between layers of greaseproof paper.
- For the sauce, heat the sugar in a frying pan over a medium heat until the sugar melts and caramelises. Add the brandy and set alight with a match. Allow the flames to flare up and die down. (Caution: Keep the flames away from your eyes and face and make sure the extractor fan is not turned on). Stir in the juice from 2 of the clementines, the lemon juice, and the zest from 1 clementine, then segment the last 2 clementines and add them to the pan. Finally, stir in the butter until it has melted and the sauce has thickened.
- To serve, fold the crêpes into quarters and arrange on serving plates. Spoon over the warm orange sauce. Serve the syllabub alongside.