Crêpes Suzette with flambéed orange liqueur
Oh là là - what have we here? If there's one thing the French know how to do, it's bake. And crêpes especially well! Sweet crêpes Suzette are one of the classics of French pancake art. However, as they are refined with a good shot of orange liqueur, they are only for grown-up pancake lovers. Just like me ... or you?
Preparation time 70 minutes
Cooking time 20 minutes
Ingredients
Ingredients for 6 portions
For the crêpes
- 1 sachet of vanilla sugar
- 120 g wheat flour, sifted
- 2 eggs
- 1 egg yolk
- 200 ml milk
- 80 ml water, cold
For the garnish
- 300 ml orange juice, freshly squeezed
- 50 ml lemon juice
- 125 g brown sugar
- 60 g butter
- 4 tbsp orange liqueur
- 1 pinch of salt
- Oranges for garnish
Preparation
- For the crêpe batter, mix together the flour, vanilla sugar and salt. Stir in the eggs and egg yolk. Add the milk and water and mix everything together. Pass the batter through a sieve, cover and leave to rest in the fridge for an hour.
- For the orange sauce, bring the orange juice, lemon juice and sugar to the boil in a pan and simmer over a low heat for 8-10 minutes.
- Prepare the crêpes: Melt 30 g butter and stir into the batter. Preheat the crêpes maker to level 3.
- Spread the batter evenly on the crêpe maker. Bake the first side for approx. 30 seconds, turn the crêpe and bake the second side. After baking, fold the cooled crêpes into quarters.
- Reheat the orange sauce and soak the folded crêpes in it one by one. Arrange the crêpes on plates and garnish with oranges as desired.
- Pour the orange liqueur into a soup ladle or similar, light a flame and hold it to the ladle. Pour the flambéed liqueur over the crêpes and serve immediately.
