A tiny atlas of recipes, musings and more. Here you’ll find a collection of my travel adventures, recipes from my table + beyond. My adventures in life. My story.
Other bits & bobs
Soft fluffy crepes dipped in a citrus sauce and served with softly whipped cream; the perfect way to start the weekend.
Recipe for Crepes Suzette by Anisa Sabet for The Macadames.
I’ve not had Crepes Suzette since I was a kid at Pancake Parlour, but I’ve thought about it many times since.
I absolutely love starting weekend’s off with indulgent (but easy to throw together) brunches. This one fits the bill perfectly, super easy to make and lush AF. I hope you enjoy 🙂
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
For the crepes:
For the sauce (I doubled this mixture):
1. To make the crepes: In a food processor, mix together the flour, salt, egg, egg yolk, milk and butter. Pour into a pancake dispenser. Melt a nob of butter in a fry pan and cook the crepes until slightly browned on each side (approx 2 minutes). Repeat until you’ve used all the mixture.
2. To make the sauce: In a medium heavy based saucepan, melt the sugar with a few dashes of water. Cook until the sugar dissolves, then add the butter, orange juice and orange zest. Cook until thickened and sticky, then add the Grand Marnier/Cointreau and brandy.
3. To serve: dip each crepe into the sauce, then fold into quarters and plate. Repeat until you’ve finished the crepes. Eat immediately with softly whipped cream.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my Creamy Porridge With Roasted Cinnamon Sugar Banana.
Anisa – The Macadames. xx
Follow along for more of my life through the lens, and of course, all the food porn. #anisasabetphotography xx