Postre
Crêpes Suzette
1 hPara 4Nutri-Score C€€
C
1 h
1 hCrêpes Suzette
receta de
@theritzlondon
@theritzlondon
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
plain flour (sifted)Cereales125 g
eggs (at room temperature)Otro2 piezas
milkLácteos250 ml
butter (melted, plus extra for the pan)Lácteos50 g
caster sugarDespensa30 g
saltEspecias1 g
oranges (zested and juiced)Frutas y verduras3 piezas
lemon (zested and juiced)Frutas y verduras1 pieza- sugar (for the caramel)Despensa100 g
- butter (cold, diced, for the sauce)Lácteos60 g
Grand MarnierBebidas60 ml
por ración
Nutrición
491kcal
- Carbohidratos
- 71 g
- Proteínas
- 8 g
- Grasas
- 20 g
lo que usará
Utensilios
Bol
Varillas
Sartén
Cazo
Cucharón
paso a paso
Preparación
- Paso 1
Make the crêpe batter
- Whisk the flour, sugar and salt in a bowl, then beat in the eggs.
- Pour in the milk gradually, whisking to a smooth batter, then stir in the melted butter.
- Rest the batter in the fridge.
- Paso 2
Cook the crêpes
- Heat a lightly buttered frying pan over medium heat.
- Pour in a ladle of batter, swirl to coat thinly and cook until golden, then flip and cook the other side.
- Stack the crêpes and keep warm.
- Paso 3
Prepare the orange butter
- Rub the orange and lemon zest into the sugar.
- Work in the cold diced butter to a smooth paste.
- Paso 4
Make the caramel sauce
- Melt the sugar in a pan over medium heat until a light caramel forms.
- Add the orange and lemon juice and simmer to dissolve the caramel.
- Whisk in the orange butter until glossy.
- Paso 5
Flambé and serve
- Fold the crêpes into quarters and lay them in the pan, spooning the sauce over.
- Warm the Grand Marnier, pour it over and flambé until the flames die down.
- Coat the crêpes in the sauce and serve immediately.