Crepes Suzette Recipe

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Crepes Suzette Recipe

 



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Crepes Suzette

 

Ingredients


CREPE BATTER

125 g flour (4.5 oz)
15 g sugar (0.5 oz)
1 pinch salt
2 eggs
3 deciliter milk, boiled and cooled - (5/8 pint, )
1 deciliter double cream ( 3.5 fl oz)
1 tbsp curagao
1 clarified butter for the pan

SAUCE

6 sugar lumps
2 oranges
180 g softened butter ( 6 oz)
180 g sugar
3 tbsp curagao



 

Preparation

THE BATTER: Put the flour, sugar and salt in a bowl and stir in the
eggs, one at a time, with a wooden spatula. Pour in one-third of the
milk and mix until smooth and homogenous. Stir in the cream, the rest
of the milk and the curagao, cover the bowl with a plate and leave
the batter to stand at room temperature for at least 1 hour before
cooking the crepes. COOKING THE CREPES: Brush the pan with clarified
butter and heat it. Ladle in a little batter, tilt the pan to spread
it thinly over the base and cook the crepe for about 1.5 minutes,
then turn it over with a palette knife and cook for about 1.5 minutes
more, until golden on both sides. Place the crepe on a plate and make
more crepes in the same way: you should end up with 18 crepes ! THE
SAUCE: Rub the sugar lumps again the orange skin to absorb as much
flavour as possible. With a wire whisk, work together the softened
butter and sugar, then add the curagao and sugar lumps. SERVING:
Squeeze the orange juice into a pan, set over high heat and reduce by
half. Bring the pan to the table, set it on a spirit stove - or a
fondue heater - and beat the butter mixture into the orange juice,
bringing the mixture to the boil. As soon as the sauce bubbles, lift
one crepe at a time with a fork and spread it in the sauce, turn it
over and fold into quarters. Repeat with all the crepes. --

 

 

Servings: 6

 

 

 

 


 

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