Crêpes Suzette

Name: Crêpes Suzette
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g Flour; 1/4 l Milk; 3 Eggs; 7-10 Tbsp (size M); 2 TABLESPOONS Sugar; 25 g Butter or margarine; 4 TABLESPOONS Oil for baking; 1 untreated orange; 4 sugar cube; 50 g Sugar; 40 g Butter; 10 cl Orange liqueur (substitute cognac); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Orange slice and peppermint

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g Flour
1/4 l Milk
3 Eggs
7-10 Tbsp (size M)
2 TABLESPOONS Sugar
25 g Butter or margarine
4 TABLESPOONS Oil for baking
1 untreated orange
4 sugar cube
50 g Sugar
40 g Butter
10 cl Orange liqueur (substitute cognac)
2 TABLESPOONS Lemon juice
7-10 Tbsp Orange slice and peppermint

Directions

1
For the dough, place flour, milk, eggs, sugar and soft fat in a mixing bowl and mix with the whisks of the hand mixer to a smooth dough. Let the dough swell for about 1 hour. Heat some oil in a pan and bake 12 wafer-thin pancakes from the dough. Keep crêpes warm. For the sauce, wash the orange hot and pat dry. Grate the sugar cubes on the orange peel until they are golden yellow. Then peel the orange so that the white skin is completely removed.
2
Remove the fillets with a knife between the parting skins. Melt the sugar cubes, sugar and butter in the pan while stirring and brown lightly. Deglaze with some orange liqueur and lemon juice and stir until the sugar is completely dissolved. Arrange the crêpes with the orange fillets in a pan (it must not be coated under any circumstances) and pour the sauce over them. Drizzle the rest of the orange liqueur over them, light and flambé. Decorate with orange and mint