Dive into the ultimate indulgence: soft and fluffy crêpes Suzette, enhanced with a touch of citrus . A symphony of flavors for the most discerning palates.
Ingredients:
For the pancake batter:
125 g of flour
2 eggs
25 cl of whole milk
1 pinch of salt
30 g melted butter
Zest of one orange
For the Suzette sauce:
50 g butter
50 g of sugar
Juice of 2 squeezed oranges
Zest of one orange
2 tablespoons of Orange Vanilla jam, Orange or Four Citrus Fruits
2 tablespoons of Grand Marnier
Process:
1. In a bowl, mix the flour, salt, and half of the orange zest. Add the eggs and mix.
2. Gradually add the milk to avoid lumps. Add the melted butter and mix well until you get a smooth dough. Let the dough rest for at least 30 minutes (preferably 2 hours) in your refrigerator.
3. Remove your batter from the refrigerator. Pour a small ladleful of batter into a hot pan. Cook each pancake for 1-2 minutes on each side until golden brown.
4. In a frying pan, melt the butter with the sugar. Add the orange juice and zest.
5. Stir in 2 tablespoons of Orange Vanilla jam, Orange or Four Citrus Fruits and mix well.
6. Reduce heat and simmer for a few minutes. Add the Grand Marnier. Stir and heat. Flambé and let the alcohol evaporate.
7. Fold the crepes into quarters and place them in the pan with the sauce. Coat each crepe with the sauce and simmer for 1-2 minutes on each side over low heat.
Enjoy your meal!
