Crepes "Suzette"

Ingredients

Yield:

Serves 4

• Crepe Batter

  • 250 grs Flour (9oz)
  • 3 eggs
  • 37.5 ml of milk (13oz)
  • 90 grs sugar (3.2oz)
  • 113 grs melted butter (4oz)
  • 1/2 vanilla bean, seeded or extract
  • Dash of Grand Marnier & Rum
  • Dash of orange flower

• Suzette

  • 12 crepes
  • Juice of 4 oranges
  • Juice of 1 lemon
  • 84 grs butter (3oz)
  • 224 grs sugar (8oz)
  • Zest of 4 oranges and 2 lemons
  • Grand-Marnier or Rum

Preparation

Difficulty:

medium

Time:

1 Hour

Total Time:

1.5 Hours

1. Crepe Batter

   • In a bowl place the flour. Make a well and add the sugar and then the eggs.
   • Start pouring the milk and then the melted butter.
   • Mix until completely smooth.
   • Add vanilla extract, orange flower, Grand-Marnier, and Rum.
   • Strain through a fine china cup and let rest for one hour.
   • Make the crepes in an 8 inch Teflon pan. Set aside.

2. Suzette Method

   • Zest the 4 oranges and 2 lemons and cut into a fine julienne.
   • In a hot pan, place butter, add sugar, and caramelize lightly.
   • Add the zests and deglaze with orange and lemon juice.
   • Reduce a little and dip the crepes one by one in the syrup after folding each crepe in quarters.
   • Place each crepe on the side of the pan.
   • When finished with the crepes, reduce syrup if necessary and flambé with Rum and Grand-Marnier.
   • Serve 3 crepes on each plate. Make sure there is enough sauce on each plate.
   • Enjoy!