fbpx

CRÊPES SUZETTE

PARA 6 CRÊPES
Difficulty: Easy
Preparation: 30min
Rest: 2h
Cooking: 3min each crepe

INGREDIENTS

  • 500gr Crepes Dough
  • 2 Mandarins
  • Curaçao
  • Olive Oil
  • 50g Butter
  • 50g Iced Sugar
For the Flambéing
  • 50ml Grand Marnier

PREPARATION

Make the crepes dough and let it rest during 2 hours.
 
For the Filling
 
Clean the mandarins, grate the peel of one of the mandarins and make a juice with both mandarins. You can replace the two mandarins for one orange (in this case, you will only need to grate the peel of half the orange). Save the peel and the juice.
 
Add half of the juice, one soup spoon of curacao and one soup spoon of olive oil to the crepes dough.
 
Soften the butter to cream butter and add the rest of the juice, olive oil and curacao. Also the mandarin peel and the sugar. Mix to cream.
 
Cooking the Crepes
 
Poor half a soup ladle of dough into a warm and previously greased crepe pan. Distribute it all around the cooking surface and cook. Once the dough loses brightness, turn it upside down and cook the other side during one minute more until its brown. Keep it warm.
 
Paint each crepe with the aromatized butter and fold them into triangles. Warm them again and place in a platter. Sprinkle with some sugar, warm and add the Grand Marnier and flambé.

THE CHEF’S ADVICE
Make this dessert spectacular. Flambé pancakes in the table with your guests.
 
Castey Titanium Crepe Pans have the best non-stick performance. Crepes won’t stick on the cooking surface. If you don’t want food to stick on the cooking surface of your pans, follow our advices.
Rate this recipe
Sending
User Review
0 (0 votes)

Related Posts

16 Dec
CHICKEN BREAST WITH SAGE

FOR 4 PEOPLE Difficulty: Medium Preparation time: 20 min Cooking time: 8-10 min INGREDIENTS 4 skinless chicken breasts 1 lemon 1tbsp of flour 2tbsp olive oil 4 sage leaves 10cl white wine 50g butter Salt Pepper PREPARATION Rub the lemon with a brush under cold water to clean it well. Dry it and grate it

03 Apr
MONKFISH, TROUT ROE AND ORANGE AND MISO SOUP
Fish // 0

FOR 1 PERSON Difficulty: Medium Preparation: 15min INGREDIENTS 150gr Monkfish Trout Roe Daikon Orange and Miso Soup 100ml Orange Juice Rice Vinegar Olive Oil Soybean Paste PREPARATION Mix all the ingredients of the soup: 100ml of orange juice, 1 cofee spoon of soybean paste, 1 tablespoon of rice vinegar, 2 tablespoons of olive oil. Set

31 Mar
POTATO ROSTI

FOR 4 PERSONS Difficulty: Easy Preparation: 30min INGREDIENTS 500gr Potatoes Butter Salt Pepper Nutmeg PREPARATION Boil the potatoes during 2 minutes and let them cold. Shred them and add some salt, pepper and nutmeg. Add some butter in a nonstick frying pan and cook both sides of the shredded potatoes as if they were an

Comments

Leave a comment