Crepe suzette

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A sweet accolade for Suzette, a friend of Edward VII, Prince of Wales.
These crêpes, initially from the nineteenth century and incidentally flared, are still extremely famous today. A sweet tribute to Suzette, companion of Edward VII, Prince of Wales.
These crêpes, originally from the 19th century and accidentally flamed, are still very popular today. Ingredients Dessert For 4 people 20 g of butter85 g made with flour1,7 l of milk2 eggs1 dam of salt2 orangesbutter for roasting3 tbsp of cognac3 tbsp of orange liqueurOrange butter¼ of Orange100 g of butter, soft2 tbsp of powdered sugar How to proceed Preparation: 30 minutesRest: 30 minutesTotal time: 1 h For the crêpe batter, melt the butter.
Pour the flour into a bowl. Beat the milk with the eggs and salt and add the mixture and the melted butter to the flour, until you get a smooth and homogeneous batter, then let it rest for 30 minutes.
Meanwhile, grate about 1 tablespoon of orange zest. Peel the oranges and free the segments from the skin, taking care to collect the juice.
For the orange butter, strain the collected juice through a colander. Froth the butter with the orange juice and zest and the icing sugar, then keep it at room temperature.
Melt the butter for roasting in a small non-stick pan. Pour in some batter and distribute it on the bottom by tilting the pan.
Brown the crepes on both sides and set aside. The batter is sufficient for approx.
8 crepes. Brush one side of the crepes with the orange butter.
Heat a large skillet, then heat one crepe after another with the buttered side facing down for approx. 1–2 minutes, fold it in four and set aside.
When all the crepes are ready, heat the leftover orange butter in the pan and quickly heat 4 crepes at a time, along with the orange wedges. Remove the pan from the heat and turn off the extractor hood.
For flaming: sprinkle the crepes with half the cognac and orange liqueur and flambé immediately. As soon as the flame goes out, serve the pancakes still hot.
Repeat the same process with the rest of the crepes. Excellent to accompany with vanilla ice cream and toasted matchstick almonds.
Useful tips If you want to flame the crepes at the table in front of your guests, you need a special pot and a good stove. You may be interested to read pumpkin and almond dessert recipe/ Crostini with smoked mackerel recipe.
Source: Free Articles from ArticlesFactory.com Kapila Sandaruwan is the Editor-in- Special Food. Special food is the net companion for anybody who likes to prepare dinner and eat.
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