Crêpe Suzette is a famous French dessert consisting of pancakes flambéed in an orange liqueur and orange juice sauce. I didn’t flambéed the pancakes because I was afraid that I would light the kitchen. Better safe than sorry. For the sauce you can use Curaçao or Grand Marnier. Or another orange liqueur. I used my homemade orange liqueur.
You need:
For the
crêpes:
|
For the
sauce:
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150 g wheat flour
|
50 g butter
|
1 pinch of salt
|
50g sugar
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250 ml milk
|
zest + juice from 1 orange
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1 egg
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2 tbsp orange liqueur
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2 tbsp oil
|
Servings: 4
This is how we proceed:
Sieve flour and salt in a bowl. Add the milk, water, egg and butter and stir to a smooth dough. Let 15 minutes stand.
Coat a pan with very a bit of oil. Pour dough into the pan, moving it around so that it covers the bottom of the pan. Fry golden-brown on both sides. Process with the remaining dough in the same way.
For the sauce, heat the butter and sugar in a pan over low-medium heat, stirring occasionally, until the sugar begins to dissolve. Pour in the orange juice and liqueur, add the orange and bring to a boil.
Fold the crepes 2 times, place them in the pan and coat it well with the sauce until the crêpes are hot again.
Garnish with orange slices and zest and serve immediately.
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