Crepe Suzette

Nasser Al-RashidCuisinier

Ingrédients

• 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

Mesures

1. 1

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

   Matériel requis:

   Blender

   5 minutes
2. 2

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

   5 minutes
3. 3

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

   Matériel requis:

   Passoire

   30 minutes
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.

   Matériel requis:

   Poêle à frire

   20 minutes
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.

   Matériel requis:

   Poêle à frire

   5 minutes
6. 6

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

   5 minutes
7. 7

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

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques