Crepe Suzette

Nasser Al-RashidKüchenchef

Zutaten

• 1 1/2 cups flour
  1.5 cup
• 2 eggs
  2 piece
• 1 teaspoon vanilla
  1 teaspoon
• 2 tablespoons orange juice
  2 tablespoon
• 1/2 liter liquid milk
  0.5 liter
• 2 tablespoons melted butter
  2 tablespoon
• A pinch of salt
  0
• 2 tablespoons butter for the sauce
  2 tablespoon
• 1/2 cup sugar
  0.5 cup
• 1 tablespoon orange zest
  1 tablespoon

Schritte

1. 1

   Mix all the liquid ingredients together using a blender or a whisk, except for the butter.

   Benötigte Werkzeuge:

   Mixer

   5 Min
2. 2

   Add the butter and then the flour, mixing with the blender.

   5 Min
3. 3

   Strain the mixture through a strainer and place it in the refrigerator for half an hour to rest.

   Benötigte Werkzeuge:

   Sieb

   30 Min
4. 4

   Heat a non-stick frying pan brushed with a little oil, pour the mixture using a ladle, and swirl the pan in a circular motion. Leave it for a few seconds until it browns, then flip it to the other side. Repeat until the mixture is finished.

   Benötigte Werkzeuge:

   Bratpfanne

   20 Min
5. 5

   To make the orange sauce, place the sugar and butter in a frying pan over heat and let it cook until it caramelizes slightly.

   Benötigte Werkzeuge:

   Bratpfanne

   5 Min
6. 6

   Add the orange juice and orange zest and bring to a boil for a few minutes.

   5 Min
7. 7

   Pour the sauce over the crepes at the time of serving.

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags