Dessert
Crêpes Suzette
1 hPour 4Nutri-Score C€€
C
1 h
1 hCrêpes Suzette
recette de
@theritzlondon
@theritzlondon
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
plain flour (sifted)Céréales125 g
eggs (at room temperature)Autres2 morceaux
milkProduits laitiers250 ml
butter (melted, plus extra for the pan)Produits laitiers50 g
caster sugarÉpicerie30 g
saltÉpices1 g
oranges (zested and juiced)Fruits et légumes3 morceaux
lemon (zested and juiced)Fruits et légumes1 morceau- sugar (for the caramel)Épicerie100 g
- butter (cold, diced, for the sauce)Produits laitiers60 g
Grand MarnierBoissons60 ml
par portion
Nutrition
491kcal
- Glucides
- 71 g
- Protéines
- 8 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Saladier
Fouet
Poêle
Casserole
Louche
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Prepare the orange butter
- Rub the orange and lemon zest into the sugar.
- Work in the cold diced butter to a smooth paste.
- Étape 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.
- Étape 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.