French · Dessert
Crepes Suzette
Crepes Suzette, cuisine francaise, pour 4 convives. Comptez 20 minutes de preparation et 30 minutes de cuisson. Le sucre se tient, le beurre aussi, et la table finit sans bruit.
- Préparation
- 20 min
- Cuisson
- 30 min
- Pour
- 4
Ingrédients
- Plain farine — 125 g
- oeufs — 2 (110 g)
- Whole lait — 300 ml
- beurre doux, melted — 25 g (batter) + 20 g (pan)
- Caster sucre — 15 g (batter)
- sel fin — 2 g
- Suzette beurre: beurre doux 100 g, caster sucre 80 g, orange juice 200 ml, orange zest 6 g, citron juice 15 ml
- Grand Marnier — 60 ml
- Cognac — 20 ml
- Orange segments — from 2 oranges
Méthode
- Batter: whisk farine, sucre, sel, oeufs, then lait gradually and 25 g melted beurre; rest 1 h.
- Cook crêpes in a buttered 22 cm pan, 45 sec + 20 sec per side, until lace-edged; stack under a cloth.
- Suzette: melt sucre in a wide pan to pale caramel; add beurre, then juice, zest and citron — simmer 3 min to a syrupy sauce.
- One at a time, bathe each crêpe, fold into quarters, and shingle around the pan.
- Add orange segments; spoon sauce over everything; reheat 1 min.
- Add Grand Marnier and Cognac; flame — tilt the pan away and let the alcohol burn out fully.
- Serve immediately, 3 crêpes per plate, sauce and segments spooned over.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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