Crêpes Suzette and Passion Fruit Meringue with GreenPan

The genius nonstick coating on the GreenPan Melbourne Frypan makes cooking up Crêpes Suzette or mini Passion Fruit Meringues quick and seamless.

Crêpes Suzette

Ingredients

• 500ml milk
• 3 eggs
• 20g sugar
• 1 tsp Cointreau
• 200g flour
• 20g butter (plus extra for frying)
• 1 vanilla pod
• Pinch of salt
• 70g sugar
• 70g butter
• 2 large oranges (juice and grated rind)
• 7 tbs Cointreau

Instructions

1. Mix the sugar and orange zest with the butter until well combined. Slowly pour in the juice of one orange and 2 tablespoons of Cointreau, stirring constantly.
2. Allow to firm up in the refrigerator for a while. This orange butter forms the basis of the Suzette sauce.
3. In a bowl, mix the milk, eggs, sugar, 1 tablespoon of Cointreau and the flour. Melt 20g butter and add to the bowl. Mix until a smooth batter is formed.
4. Cut open the vanilla pod, scrape out the seeds and stir them into the batter. Season with a pinch of salt. Make golden-brown, extremely thin crêpes.
5. Melt a teaspoon of orange butter in a pancake pan over a medium heat. Place a crêpe in the pan, making sure it is well covered in orange butter.
6. Fold it in half and then in half again to make a triangular shape. Repeat with another 3 crêpes until you have four folded crêpes in the pan. 
7. Now allow the crêpes to caramelise for a few minutes. In the meantime, heat 4 tablespoons of Cointreau in a small saucepan, pour this over the crêpes and set it on fire (make sure you turn the extractor hood off first!).
8. Pour a little fresh orange juice over the Crêpes Suzette and serve immediately.

Mini Passion Fruit Meringues

Ingredients

• 4 passion fruits
• 2 medium egg whites
• 1 cup sugar

Instructions

1. Preheat oven to 120°C. Scoop the passion fruit pulp and seeds into a pan. Heat until the pulp boils and thickens slightly. Allow to cool.
2. Whisk egg whites until stiff then gradually whisk in the sugar a spoonful at a time until roughly a ½ cup is added. Fold in the remaining ½ cup of sugar to finish the meringue.
3. Spoon 6-8 rounds of meringue on parchment-lined baking sheets. Add a spoonful of the passion fruit mixture to the top of each. Bake the meringues in the centre of the oven for 1-1¼ hours or until dry. 
4. Turn off the oven and leave the meringues to cool inside. Once cooled, store the meringues in an airtight container until serving. They will keep for 3-4 days if stored in a cool, dry place.