Crêpe Suzette. Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Tap the crêpe out onto a baking sheet.
A simple mix of butter, sugar and Grand Marnier are flambéed into a delicious syrup, which is then used to flavor a fresh, warm crêpe.
Crêpes Suzette is traditionally served as a decadent dessert but can be added to a brunch menu as a gorgeous showstopper.
Using a spatula, turn the crepe over and cook for just a few seconds.
You can cook Crêpe Suzette using 5 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Crêpe Suzette
- You need 2 of crêpes préalablement cuite.
- You need 1 of clémentine.
- You need 1 of noisette de beurre.
- You need 2 of cas de sucre.
- It's 2 cl of cointreau.
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. 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. Make the crêpe batter: Whisk together flour and eggs in a medium bowl.
Crêpe Suzette step by step
- Dans une poêle, faite fondre une noisette de beurre avec le jus et le zeste d’une clémentine..
- 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)..
- Saupoudrez de sucre et laissez la crêpe s’imbiber de ce mélange..
- Versez le cointreau et flambez. Quand la flamme s’éteint, c’est prêt !.
Add milk and cream, and whisk until smooth. 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. Place one teaspoon of orange butter in the center of the crepe. Fold the crepe in half, and then in half again.
