*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Friday, January 10, 2025 11:52 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Deserts » Crepes Suzette
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Crepes Suzette recipe to your favorite Save to favorite   Discuss Crepes Suzette recipe Write a comment   Print Crepes Suzette recipe Print this recipe   Email Crepes Suzette recipe to friend Email this recipe
  Crepes Suzette
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 259
Ingredients:

MMMMMCREPE BATTER

125 g Flour (4.5 oz)
15 g Sugar (0.5 oz)
1 pinch Salt
2 Eggs
3 deciliter Milk, boiled and cooled - (5/8 pint)
1 deciliter Double cream ( 3.5 fl oz)
1 tbsp Curagao
Clarified butter for the pan

MMMMMSAUCE

6 Sugar lumps
2 Oranges
180 g Softened butter ( 6 oz)
180 g Sugar
3 tbsp Curagao
Instructions:
THE BATTER: Put the flour, sugar and salt in a bowl and stir in the
eggs, one at a time, with a wooden spatula. Pour in one-third of the
milk and mix until smooth and homogenous. Stir in the cream, the rest
of the milk and the curagao, cover the bowl with a plate and leave
the batter to stand at room temperature for at least 1 hour before
cooking the crepes. COOKING THE CREPES: Brush the pan with clarified
butter and heat it. Ladle in a little batter, tilt the pan to spread
it thinly over the base and cook the crepe for about 1.5 minutes,
then turn it over with a palette knife and cook for about 1.5 minutes
more, until golden on both sides. Place the crepe on a plate and make
more crepes in the same way: you should end up with 18 crepes ! THE
SAUCE: Rub the sugar lumps again the orange skin to absorb as much
flavour as possible. With a wire whisk, work together the softened
butter and sugar, then add the curagao and sugar lumps. SERVING:
Squeeze the orange juice into a pan, set over high heat and reduce by
half. Bring the pan to the table, set it on a spirit stove - or a
fondue heater - and beat the butter mixture into the orange juice,
bringing the mixture to the boil. As soon as the sauce bubbles, lift
one crepe at a time with a fork and spread it in the sauce, turn it
over and fold into quarters. Repeat with all the crepes. --
Rate this recipe:  
Featured Recipe
» Coq Au Vin - White
Category: Poultry
Hits: 227
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com