Crepes Suzette Recipe

Lifestyles Taste Lifestyles Taste : 100 grams undeniable flour

a pinch of salt

1 tablespoon caster sugar

2 massive eggs

200 ml milk

30 grams butter, melted

1 tsp vanilla extract (non-compulsory)

Vegetable oil, for lubrication

for the sauce

75 grams butter

2-3 tbsp caster sugar

1 medium orange, peel simplest

150 ml recent orange juice (or juice of 2-3 medium-sized oranges)

2-3 tablespoons Grand Marnier or Cointreau, plus further for flambéing (non-compulsory) Sift the flour, salt, and sugar into a big bowl. Make a smartly within the middle, upload the eggs and a pair of tablespoons milk and beat in combination till clean. Step by step upload the remainder milk to the bowl, whisking often till you get a clean batter that resembles unmarried cream. Upload the melted butter and vanilla extract (if the usage of) and beat till smartly combined.

Warmth a fifteen cm crepe pan over medium/prime warmth. Upload a spoonful of vegetable oil to the pan and blend via swirling it round. Use a folded piece of kitchen paper to rigorously take away extra oil. Stay the kitchen paper apart. Use a ladle to drop about 2½ tablespoons of the batter into the pan, swirling it round so the mix coats the ground in a skinny, even layer. Cook dinner for roughly 20-30 seconds, or till the perimeters of the crepe start to flip golden (cut back the temperature if the crepe chefs too briefly). When the crepe is golden at the backside, flip it over and prepare dinner for any other 20-30 seconds, or till golden. Position it on a plate, then wipe the pan with oiled kitchen paper and repeat the method till the entire batter is used. This will have to make about 8-10 crepes. For the sauce, soften the butter in a pan over medium warmth and upload the remainder components. Carry to a boil, stirring to make sure the sugar dissolves, then simmer for 2-3 mins. Fold the crepes into quarters and position them within the pan into rounds, ensuring to soak them utterly with the sauce.

At this level, they are able to be served right away, or you’ll be able to flambé them (this recipe is scrumptious without or with wine).

To flambe, warmth a ladle via putting it over a gasoline flame or at the fringe of a hotplate. Take away from warmth sooner than including 2-3 tablespoons of Grand Marnier or Cointreau. Go back it to the warmth to warmth via and sparsely simmer. Pour the burning wine over the crepes and when the flames subside, serve right away.