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
Print Recipe
Pin Recipe Instructions
- Crêpes preparation:
- Mix the flour, milk, eggs and salt well and let the dough rest for 30 minutes.
- 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.
- Crêpes Suzette Preparation:
- 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.
- 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.
- Fold the crepes into a quarter. Place them side by side in the sauce and heat slowly.
- To finish, preferably at the table, pour a liqueur glass of warmed cognac over the crêpes and flambé.
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