Crêpes Suzette
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 sachet vanilla sugar
- 120 g wheat flour, sifted
- 2 egg (s)
- 1 egg yolk
- 200 ml milk
- 80 ml water, cold
- 300 ml orange juice, freshly squeezed
- 50 ml lemon juice
- 125 g suar, brown
- 60 g butter
- 4 tablespoon orange liqueur
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- In a large mixing bowl, mix the flour with the vanilla sugar and a pinch of salt. Then make a well in the middle of the mixture and place the two eggs and the yolk in it. Stir in with a whisk, at the same time add the milk and water while stirring. Mix into a smooth dough and then cover and leave to rest in the refrigerator for an hour.
- Bring the squeezed orange juice, lemon juice and sugar to the boil in a saucepan, then simmer on a low flame for 8-10 minutes until a thick sauce is formed.
- Melt 30 g butter and stir into the crepe batter. Heat a small piece of butter in a pan, then add enough of the batter to the pan until the bottom is just covered. Bake both sides of the pancake until golden brown, the batter is enough for approx. 8 crepes, depending on the size of the pan. After baking, fold the cooled crepes twice to make quarters.
- Heat the orange sauce in the pan over low heat. Then dip the folded crepes individually in the warm sauce and place on a cake plate.
- Finally, drizzle the orange liqueur into a soup ladle. Light a flame and hold the ladle to flambé the liqueur. Pour the flambéed orange liqueur over the crepes and serve immediately.
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