Crêpes suzette
February 2, 2015
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If you think that crêpe suzette is difficult to make, then follow our 4-step easy recipe.
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General informations
Ingredients
1. Grate the zest of 1 tangerine and squeeze the 2 tangerines. Prepare crêpe
batter with flour, beaten eggs, milk, 15 g of sugar, salt and oil. Stir in half of tangerine juice and curaçao. Let rest for 1 to 2 hours.
2. Knead the butter with the remaining tangerine juice, zest and 50 g caster sugar.
3. Oil a pan and heat. Pour one ladle of batter. Golden brown the crêpe on both sides, then drop a knob of tangerine butter. Fold it in four and keep warm. Repeat the process with the remaining batter.
4. Heat Grand Marnier in a pan, flambé and pour on the crêpe. Sprinkle with icing sugar and serve immediately.
Photo credit: Sucré Salé
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