Preparation

Crêpes

1. Mix the milk, egg, sugar and salt together in a mixing bowl.
2. Whisk in the flour.
3. Pour the batter through a sieve and let it rest for one hour.
4. Cook the crêpes over low heat in a non-stick pan with the butter.
5. Set the crêpes aside under a towel.

Sauce Suzette

1. Clean the ground cherries and cut them into quarters. Leave eight of them whole for garnish.
2. Melt the butter in a pan and add the ground cherries, the maple syrup and let it caramelize to a nice golden colour.
3. Add the orange juice and zest and simmer over low heat until the liquid becomes syrupy.
4. Fold the crêpes into quarters and add them to the hot syrup. Flambé them with the brandy.
5. Garnish with the whole ground cherries and serve immediately.

A recipe from the MPM’s resident chef, Nicole Anne Gagnon.