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Crêpes Suzette
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Crêpes Suzette

1 godz.Porcje: 4Nutri-Score C€€
od @theritzlondon1 importugotowano 0 razy
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Składniki

4 osoby
  • plain flour (sifted)Produkty zbożowe125 g
  • eggs (at room temperature)Inne2 kawałki
  • milkNabiał250 ml
  • butter (melted, plus extra for the pan)Nabiał50 g
  • caster sugarSpiżarnia30 g
  • saltPrzyprawy1 g
  • oranges (zested and juiced)Warzywa i owoce3 kawałki
  • lemon (zested and juiced)Warzywa i owoce1 kawałek
  • sugar (for the caramel)Spiżarnia100 g
  • butter (cold, diced, for the sauce)Nabiał60 g
  • Grand MarnierNapoje60 ml

na porcję

Wartości odżywcze

491kcal

Węglowodany
71 g
Białko
8 g
Tłuszcz
20 g
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Przybory

  • Miska
  • Trzepaczka
  • Patelnia
  • Rondel
  • Chochla

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  3. Prepare the orange butter

    • Rub the orange and lemon zest into the sugar.
    • Work in the cold diced butter to a smooth paste.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5
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