Side Pannel
Crepes Suzette
Ingredients List
- --------------------------------CREPE BATTER--------------------------------
- 125 g Flour (4.5 oz)
- 15 g Sugar (0.5 oz)
- 1 pn Salt
- 2 Eggs
- 3 dl Milk, boiled and cooled
- -- (5/8 pint)
- 1 dl Double cream ( 3.5 fl oz)
- 1 tb Curagao
- Clarified butter for the pan
Directions
SAUCE
6 Sugar lumps
2 Oranges
180 g Softened butter ( 6 oz)
180 g Sugar
3 tb Curagao
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.
6 Sugar lumps
2 Oranges
180 g Softened butter ( 6 oz)
180 g Sugar
3 tb Curagao
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.
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