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Suzette Crepes
- For: 25 crepes
- Time: 60 minutes
Ingredients:
250 grs flour
3 eggs
2 cups milk
100 grs butter
1 orange
100 grs sugar
2 tbsps Curacao, Cointreau or Grand Marnier
2 tbsps cognac
5 tbsps oil
Salt
Preparation:
- Mix all the ingredients for the crepes by hand or with an electric beater.
- Strain them to remove the lumps and let them rest for a few hours so that the foam will disappears and the mix has consistency.
- Butter an anti adherent frying pan with butter, place on the fire and put a spoon of cream in the middle.
- Move the frying pan by holding on to the handle to extend the batter and let it brown for a while, flip over and brown the other side too.
- Keep in a tray or in a plate covered with another plate.
- Beat the butter and sugar and the orange peel until you have a cream, add orange extract slowly, and stir continuously.
- Heat up the orange butter on an anti adherent frying pan and place the crepes on this sauce one by one.
- Fold them in four and place them on a tray or on a dish.
- Once the process is done add the orange liquor and the rest of the extract to what’s left in the frying pan and pour on top of the crepes.
- Heat up the cognac in a small pot and when it’s warm, torch it and pour it burning on top of the crepes.
- Serve immediately.
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