Crêpes and Crêpes Suzette

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine European
Servings (Default: 2)

Ingredients

For the crepes:

  • 125 g flour
  • liter ⅛ milk
  • 3 egg (s)
  • 1 pinch (s) salt
  • 4 tablespoon butter or margarine

For the sauce:

  • 4 tablespoon butter or margarine
  • 5 tablespoon powdered sugar
  • 30 g almond (s), chopped
  • 2 orange (s)
  • 0.5 ½ lemon (n)
  • 5 tablespoon orange liqueur
  • cognac

For the crêpes: (Crêpes Suzette)

  • 125 g flour
  • 125 ml milk
  • 3 egg (s)
  • 1 tablespoon orange liqueur
  • 1 tablespoon orange juice
  • 1 point vanilla sugar
Crêpes and Crêpes Suzette
Crêpes and Crêpes Suzette

Instructions

  1. Crêpes preparation:
  2. Mix the flour, milk, eggs and salt well and let the dough rest for 30 minutes.
  3. Then brush a very hot pan with fat, always adding enough batter to make a wafer-thin, tender pancake that is baked on both sides.
  4. Crêpes Suzette Preparation:
  5. Prepare the crêpe dough as described in the basic recipe, but instead of using salt, flavor it with 1 tablespoon of orange liqueur and orange juice, as well as 1 packet of vanilla sugar. Bake the crepes.
  6. For the sauce, melt the fat in a pan, stir in the powdered sugar, the almonds, the juice of the two oranges and half a lemon, as well as the orange liqueur.
  7. Fold the crepes into a quarter. Place them side by side in the sauce and heat slowly.
  8. To finish, preferably at the table, pour a liqueur glass of warmed cognac over the crêpes and flambé.

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