Classic Crêpes Suzette
Cooking Time1 h
Ingredients12
DifficultyMedium
When Cointreau meets the warm forehead and the orange shell arrives in the kitchen, it is hard not to be craving the crêpe Suzette. This classic dessert is as elegant as simple, with thin pancakes, fresh orange flavors and a golden sauce that makes everything better. Here is an uncomplicated recipe for the French favorite.
Categories
DessertCuisines
Yields
4Servings
Ingredients
4 servings
- Step: 11 dl veteran
- Step: 22 dl milk
- Step: 31 dl folded in
- Step: 41 krm salt
- Step: 52 pc eggs
- Step: 61 tsk vanilla sugar
- Step: 7butter (for roasting)
- Step: 83 pc oranges
- Step: 91 dl strokes
- Step: 103 msk butter
- Step: 112 msk orangers such as Cointreau or Grand Marnier
- Step: 12vanilla glass or whispade cream
Instructions
- Step: 1Pancakes: Wrap the flour with milk, add other ingredients and whisper together into a smooth batter. Please rest in the fridge 30 minutes.
- Step: 2Stek 8 thin pancakes (for 4 port), about 26 cm in diameter, in butter. Wrap up and put on a barrel.
- Step: 3Remove the shell from 1 orange (about 1 msk, for 4 port).
- Step: 4Scale all oranges with a knife. Cut out random-free divides with a small knife over a bowl so that juices and cliffs end up in the bowl. Press the rest of the juice from the buckets in the bowl.
- Step: 5Melt the sugar in a dry pan of medium heat to a golden caramel.
- Step: 6Add the butter and orange juice to the pan and let quickly boil together to a carbon sauce. Pour the liqueur and boil for about 30 seconds or flambera ( pour over the liqueur and lit on with a match or lighter and let the flame burn out). Put down the weighted pancakes, the orange shell and the branches in the sauce.
- Step: 7For serving: Serve crêpes suzette with ice cream or cream.
Näring
| Calories | 453kcal |
|---|---|
| Carbohydrates | 49g |
| Fat | 23g |
| Protein | 8g |
| Serving Size | 4serving |
Comments