Crepe Suzette sauce

Suzette sauce French style
crepes are dressed to impress.
Preparation time-40
minutes
Cooking time-20
minutes
Ingredients Quantity
Orange juice 150ml
Orange grated zest 1
medium
Lemon grated rind and juice 1
Caster sugar 1tbsp
Brandy 3tbsp
Unsalted butter 50g
A little extra
grand marnier for
flaming
Cold milk 1
lt
Sifted flour 300g
Salt pinch
Sugar 50g
Eggs 10
Orange zest 1
Melted butter 10ml
Method
Suzette sauce
Suzette sauce
For the sauce, mix all the ingredients-with the
exception of the butter in a bowl. At the same time warm the plates on which
the crepes are going to be served. Now melt the butter in the frying pan, pour
in the sauce and allow it to heat very gently. Then place the first crepes in
the pan and give it time to warm through before folding it in half and then in
half again to make a triangular shape. Sides this onto the very edge of the
pan, tilt the pan slightly so the sauce runs back into the centre, then add the
next crepe. Continue like this until they are all re-heated, folded and well
soaked with the sauce.
You can flame them at this point if you like. Heat a
ladle by holding it over a gas flame or by resting it on the edge of a
hotplate, then, away from the heat, pour a little brandy into it, return it to
the heat to warm the spirit, then set light to it. Carry the flaming ladle to
the table over the pan and pour the flames over the crepes before serving on
the warmed plates.
Crepe
Add flour salt sugar and zest together.
Mix eggs and add to flour mix.
Mix until a smooth paste.
Slowly add cold mix to make a smooth with
thin batter.
Add melted butter, sugar,
salt, orange zest, eggs, flour and milk, rest for 1 hour
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