Crêpes Suzette with orange filets

Name: Crêpes Suzette with orange filets
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 2 TABLESPOONS (25 g) + 2 tablespoons butter; 100 g Flour; 3 Eggs (Gr. M); 1/4 l Milk; 2 TABLESPOONS + 50 g sugar; 4 TABLESPOONS clarified butter; 1 untreated orange; 4 sugar cube; 4 TABLESPOONS Orange liqueur; 2 TABLESPOONS Lemon juice; 7-10 Tbsp possibly mint

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

2 TABLESPOONS (25 g) + 2 tablespoons butter
100 g Flour
3 Eggs (Gr. M)
1/4 l Milk
2 TABLESPOONS + 50 g sugar
4 TABLESPOONS clarified butter
1 untreated orange
4 sugar cube
4 TABLESPOONS Orange liqueur
2 TABLESPOONS Lemon juice
7-10 Tbsp possibly mint

Directions

1
Melt 2 tablespoons of butter. Mix flour, eggs, milk, 2 tablespoons sugar and liquid butter to a smooth dough. Leave to swell for approx. 1 hour
2
Heat the clarified butter in portions. Bake about 12 thin crêpes from the dough. Keep warm
3
Wash orange hot, dab dry. Rub the sugar cubes vigorously all around the peel. Peel the orange together with the white skin. Cut out the fillets with a sharp knife and collect the juice. Squeeze out the parting skins, catch the juice
4
Melt 50 g sugar, sugar cubes and 2 tablespoons butter, brown lightly. Deglaze with 2 tbsp. liqueur, lemon and orange juice. Stir until the sugar is dissolved
5
Arrange the crepes, orange filets and sauce. Drizzle 2 tablespoons of liqueur over it and light it if necessary (flambé). Decorate with mint