|
  |
|
|
Delicious French Recipe "Crêpes Suzette"
This is one of the best-known French desserts and is easy to do at home. I suggest that you make the crêpes in advance, then you will be able to put the dish together quickly at the last minute and dazzle your friends! Ingredients Serves 6 120 g plain flour
1/4 tsp salt
2 tbsp caster sugar
2 eggs, lightly beaten
250 ml milk
4 tbsp water
2 tbsp orange flower water or orange liqueur, if you wish
2 tbsp unsalted butter, melted For the orange sauce 6 tbsp unsalted butter
55 g caster sugar
grated rind and juice of 1 large unwaxed orange
grated rind and juice of 1 large unwaxed lemon
150 ml fresh orange juice
4 tbsp orange liqueur, plus more for flaming, if you wish
brandy, for flaming (optional)
orange segments, to decorate 1. In a large mixing bowl, sift together the flour, salt and sugar. Make a well in the centre and pour in the beaten eggs. Using an electric whisk, beat the eggs, bringing in the flour from the edge of the bowl a little at a time. Whisk in the milk and water to make a smooth batter. 2. Whisk in the orange flower water or liqueur, if using. Strain the batter into a large jug and set aside for 20-30 minutes. If the batter thickens, add a little milk or water to thin. 3. Heat a 18-20 cm crêpe pan (preferably non-stick) over a medium heat. Stir the melted butter into the crêpe batter. Brush the hot pan with a little extra melted butter and pour in about 2 tbsp of batter. Quickly tilt and rotate the pan to cover the base with a thin layer of batter. Cook for about 1 minute until the top is set and the base is golden brown. With a palette knife, lift the edge of the crêpe to check the colour, then carefully turn over the crêpe and cook for 20-30 seconds, until just set. Tip out on to a plate. 4. Continue to cook the crêpes, placing clear film between each crêpe to prevent sticking. (Crêpes can be prepared ahead to this point - wrap and chill until ready to use.) 5. To make the orange sauce, melt the butter in a large frying pan over a medium-low heat, the stir in the sugar, orange and lemon rind and juice, the additional orange juice and the orange liqueur. 6. Place a crêpe in the pan browned-side down, swirling gently to coat with the sauce. Fold the crêpe in half, then in half again to form a triangle and push to the side of the pan. Continue heating and folding the crêpes until all are warm and covered with the sauce. 7. To flame the crêpes, heat 2 tbsp each of orange liqueur and brandy in a pan. Remove the pan from the heat, ignite the liquid with a match and pour over the crêpes. Enjoy! |
|
 |
|
PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
No reactions yet.
Please login or sign up to rate this intel.
Please login or sign up to add a comment.
The copyright for this content entitled "Delicious French Recipe "Crêpes Suzette"" has been specified by the contributor as:
Public Domain
The copyright for this content has been relinquished by the author. The content may be used freely by anyone.
|
|
|
This intel was contributed by bessy74
|
May, 2012
2008
January, February, March, April, May, June, July, August, September, October, November, December
2009
January, February, March, April, May, June, July, August, September, October, November, December
2010
January, February, March, April, May, June, July, August, September, October, November, December
2011
January, February, March, April, May, June, July, August, September, October, November, December
2012
January, February, March, April, May
|
|
Not a member yet?
Qondio is a powerful network for making it online. If you have a website to
promote, we can help.
Sign up and get in on the action.
|
|
Welcome to Qondio! Discover the awesome power this network can deliver by going to our About page. Or you could skip straight to the Sign Up form.
|
|
