Crêpes Suzette
Difficulty: Hard
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 449 / Protein 10g / Carbohydr. 48g / Fat 22g
Ingredients (4 servings)
| 120 g | all-purpose flour |
| 250 ml | milk |
| 80 g | butter |
| 2 | eggs |
| 7 g | vanilla sugar |
| 2 cl | Grand Marnier |
| 2 | oranges |
| 150 ml | orange juice |
| 30 g | sugar |
| salt | |
| butter for frying |
Utensils
zester, large frying pan or Crêpe pan, strainer, large bowl, whisk, small frying pan, cooking spoon, small sauce pan, knife, small bowl, ladle
Wine Tip
Chardonnay, sweet, 2012
This exquisite wine is the perfect companion to desserts thanks to its sweetness and pleasant acidity. The gentle aromas of the wine slightly set off the exotic fruitiness of the orange.
Step 1
Melt butter and allow to cool slightly. Then, beat together with the eggs, vanilla sugar, Grand Marnier, and milk. Strain the flour and a pinch of salt into the mixture and stir in. Allow the mixture to chill for approx. 30 – 35 min.
strainer, large bowl, whisk, small sauce pan
30 g butter / 2 eggs / 7 g vanilla sugar / 2 cl Grand Marnier / 250 ml milk / 120 g all-purpose flour / salt
Step 2
Meanwhile, zest one orange and fillet both.
zester, strainer, knife, small bowl
2 oranges
Step 3
Caramelize sugar in a pan. Deglaze with orange juice and bring to a boil for approx. 5 – 10 min. until the juice has thickened.
small frying pan, cooking spoon
30 g sugar / 150 ml orange juice
Step 4
Next, stir in remaining butter until a velvety sauce is formed.
50 g butter
Step 5
Now, fry the Crêpes as thinly as possible in a hot pan with some butter for approx. 1 – 2 min. per side until golden.
large frying pan, ladle
butter for frying
Step 6
Warm the cooked Crêpe in the orange sauce. Add the orange segments and orange zest. Fold if desired and serve warm.
