Recette: Appétissante Crêpe Suzette

Crêpe Suzette. Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.

This recipe tops the crêpe off with a scoop of vanilla ice cream. This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm But I must admit to. Tap the crêpe out onto a baking sheet. Crêpe Suzette 5 4

Crêpe Suzette

1. 2 crêpes préalablement cuite.
2. 1 clémentine.
3. 1 noisette de beurre.
4. 2 cas de sucre.
5. 2 cl cointreau.

Using a spatula, turn the crepe over and cook for just a few seconds. Transfer to a warmed plate and cover with aluminum foil to keep warm. Repeat with the remaining batter, adding more butter to the pan as needed. Immediately slide the pan off the heat and add the orange juice - be careful as it may splatter and spit as it hits the hot caramel.

Crêpe Suzette

1. Dans une poêle, faite fondre une noisette de beurre avec le jus et le zeste d’une clémentine..
2. Quand la poêle est chaude, y déposer 2 crêpes pliées en 2 (peu se faire en 2 temps si vous préférez, dans ce cas n’utiliser qu’une demi clémentine)..
3. Saupoudrez de sucre et laissez la crêpe s’imbiber de ce mélange..
4. Versez le cointreau et flambez. Quand la flamme s’éteint, c’est prêt !.

Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid. Crêpes Suzette (pronounced [kʁɛp syˈzɛt]) is a French dessert consisting of crêpes with beurre Suzette (pronounced [bœʁ syzɛt]), a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, prepared in a tableside performance, flambé. The origin of the dish and its name is disputed. Make the crêpe batter: Whisk together flour and eggs in a medium bowl. Add milk and cream, and whisk until smooth.

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