Crepes suzette recipe
Crepes Suzette recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|For the crepes:|
|115 g||plain flour|
|1 large||egg plus a second yolk|
|1 pinch(es)||small, salt|
|1 tbsp||caster sugar|
|1 medium||orange, zest only|
|butter and oil for frying|
|For the sauce:|
|150 ml||fresh orange juice, about 4 medium oranges|
|1 medium||orange, zest only – use one of above if unwaxed|
|1 small||lemon, zest and juice|
|1 tbsp||caster sugar|
|3 tbsp||Grand Marnier, Cointreau or brandy|
|Grand Marnier, for flaming|
Sieve the flour into a bowl and make a well in the centre. Add the eggs, salt, sugar and zest and mix with a little milk to form a thick paste. Slowly add the rest of the milk while whisking into a batter.
Allow to chill in refrigerator for 20-30 minutes.
Heat a 7 inch, 18cm pancake pan or small omelette pan with a dash of oil and a little butter, pour off excess to re-use. Add about ½ tbsp of batter – the crepes need to be very thin and you may need to adjust the amount of batter used; holes or tears do not matter as any faults are likely to be hidden by the folds – to the pan and cook on medium heat for about a minute until the top surface dries out. Turn over and cook for 10-15 seconds. Remove the crepe and stack on a plate. You should eventually have around 16 crepes.
Reheat pan, adding a little more oil and butter and pouring off excess. Cook another crepe as before and repeat until all the batter is used.
You will need a 10 inch, 25-26cm heavy-based frying pan.
Mix all the ingredients with the exception of the butter in a bowl. Warm the plates to be used to serve the crepes.
Heat the pan on a medium high heat to start. Add the butter and reduce the heat. Pour in the sauce mix and allow it to gently warm and the sugar to dissolve. Reduce the heat further if necessary.
Add a crepe to the pan and allow to warm through in the sauce. Fold in half with a spatula and fold again to a triangle. Slide to the side and add another. Repeat warming and folding procedures. Continue for remaining crepes.
With 12 crepes in the pan, return the crepes to the sauce. Hold a clean ladle near to a gas flame or on the hob to warm. Remove the ladle from the heat and pour in a glass of Grand Marnier. Return it to the heat to warm through and then carefully ignite it. Carry the flaming liqueur to the pan and pour the contents over the crepes. Allow the flames to subside slightly before serving 2 crepes per person on the warmed plates with some of the sauce.
ca. 40 min
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