Crêpes Suzette

A true classic of French cuisine, Crêpes Suzette is a spectacular dessert, especially if you ignite the sauce at the moment of serving. 

Ingredients: 
Crêpe Suzette 
3/4 cup (110g) plain flour
3 eggs
2 tablespoon vegetable oil
3/4 cup (180ml) milk

Orange liqueur sauce
125 gram unsalted butter
1/2 cup (110g) caster sugar
1 1/2 cup (375ml) orange juice
2 tablespoon lemon juice
1/3 cup (80ml) orange-flavoured liqueur

Method:
Crêpes Suzette
1. Sift flour into medium bowl, make well in centre; add eggs and oil then gradually whisk in milk until smooth. Pour batter into large jug, cover; stand 1 hour.
2. Heat greased heavy-based crêpe pan or small frying pan; pour ¼ cup of batter into pan, tilting pan to coat base. Cook, over low heat, until browned lightly, loosening edge of crêpe with spatula. Turn crêpe; brown other side. Remove crêpe from pan; cover to keep warm. Repeat with remaining batter to make a total of eight crêpes, greasing pan each time.
3. Make orange liqueur sauce. Melt butter in large frying pan, add sugar; cook, stirring, until mixture begins to brown. Add strained juices; bring to the boil. Reduce heat; simmer, uncovered, about 3 minutes or until a golden colour. Remove from heat; add liqueur, ignite.
4. Fold crêpes in half then in half again, place in sauce; warm over low heat.
5. Remove crêpes to serving plates; pour hot sauce over crêpes. Serve with orange slices, if you like.

 Recipe:WWFood

Post a Comment

0 Comments