Crêpes Suzettes

Crêpes Suzettes

Total: 1 hr | Active: 30 Min.
vegetarian
Nutritional value / piece: 186 kcal
, Fat: 9 g
, Carbohydrate: 22 g
, Protein: 4 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Batter

75g white flour
1pinch salt
1 ½dl milk
½dl sparkling mineral water
2 fresh eggs
25g butter, melted, left to cool

To cook the crêpes

clarified butter for frying

Orange sauce

60g sugar
2tbsp water
1tbsp butter
2 organic oranges, zest peeled with a zester, all of the juice
3tbsp orange liqueur (e.g. Grand Marnier)
2 oranges, segmented
2tbsp cognac
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How it's done

Batter

Mix the flour and salt in a bowl, create a well in the middle. Whisk together the milk, water, eggs and butter. Gradually pour the liquid into the well while stirring with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.

To cook the crêpes

Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Repeat these steps with the remaining batter.

Orange sauce

Boil the sugar and water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the butter, orange zest and juice along with the liqueur, reduce to a syrupy consistency. Add the crêpes one after the other, fold each twice. Top with the orange segments, pour the cognac over the top, flambée (with the extractor fan turned off).

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