Crêpes Suzette

Step 1/6

• 15 g butter
• 1 eggs
• 3½ g vanilla sugar
• 1 cl Grand Marnier
• 125 ml milk
• 60 g all-purpose flour
• salt

• strainer
• large bowl
• whisk
• small sauce pan

Melt butter and allow to cool slightly. Then, beat together with the eggs, vanilla sugar, Grand Marnier, and milk. Strain the flour and a pinch of salt into the mixture and stir in. Allow the mixture to chill for approx. 30 – 35 min.

Step 2/6

• 1 oranges

• zester
• strainer
• knife
• small bowl

Meanwhile, zest one orange and fillet both.

Step 3/6

• 15 g sugar
• 75 ml orange juice

• small frying pan
• cooking spoon

Caramelize sugar in a pan. Deglaze with orange juice and bring to a boil for approx. 5 - 10 min. until the juice has thickened.

Step 4/6

• 25 g butter

Next, stir in remaining butter until a velvety sauce is formed.

Step 5/6

• butter for frying

• large frying pan
• ladle

Now, fry the Crêpes as thinly as possible in a hot pan with some butter for approx. 1 – 2 min. per side until golden.

Step 6/6

Warm the cooked Crêpe in the orange sauce. Add the orange segments and orange zest. Fold if desired and serve warm.

Enjoy your meal!