CREPES SUZETTE RECIPE
Daily Recipes Food Recipes

CREPES SUZETTE RECIPE

I could write the recipe in ode form to the suzzete crepes, with the right point of flavor and aroma of orange, easy to make and impressive in the mouth. I adore you!

 

 

I have to recognize that, despite having eaten a multitude of pancakes in my life, I had never tried a suzzete pancake. The reality is that I was throwing alcohol back as an ingredient, regardless of whether I lost the flambe, but I did not feel encouraged to try it.

Until today. It’s funny, I had all the ingredients at home and I said to myself Why not prepare the suzzete crepes? I gave the first bite with a great infinity of doubts and I was so surprised by the flavors that I marveled. A soft texture of pancakes with an orange flambe that has left me wanting more.

So, what I am going to say more than you try to make this recipe of Josep Monje because it is fancy, it is easy to make and the taste is wonderful.

 

Crepes Suzzete: Ingredients

From 2 to 3 crepes, depending on the size of the pan or crepe:

  • Butter
  • 1 eggs
  • 80 gr of milk
  • 30 g flour
  • 1/2 tablespoon of sugar
  • a pinch of salt
  • 1 tablespoon brandy
  • 1 orange
  • Grand Marnier

Crepes Suzzete: Preparation

In the glass of the mixer we put the flour together with the sugar, the salt and the milk. It is beaten until we see that it is completely homogeneous.

Add the egg together with a teaspoon of brandy. Beat again and let the dough rest while we prepare the rest of ingredients.

Wash an orange and a lemon, we will use part of the shell for the flambeado, hence it is important to wash it well. Squeeze the orange and reserve your juice.

Light the crepera or put a good frying pan on the fire. Pour a little butter and when you see that it is melted, you put the dough to make the first crepe. I usually use a saucepan to take the same measure of dough for all crepes, in case you serve.

When you see that it begins to change the color and solidify the part of above of the crepe, is the moment to turn it and leave it a few minutes so that it browns. When you are, you withdraw it and make reservations.

Once you’ve made all the pancakes, throw two butter nuts into the pan along with sugar and orange and lemon peel. Remove to make it caramelice and pour the orange juice along with the brandy and the grand mernier. Let it flambe for the alcohol to evaporate.

Put the crepes in the pan in the form of a handkerchief, leave them for a few moments so that they impregnate well on both sides and sides.

 

… Bon Appetit! …

About the author

William Johnson

Add Comment

Click here to post a comment

Your email address will not be published. Required fields are marked *