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Рецепт Crepes Suzette
by Global Cookbook

Crepes Suzette
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Ингредиенты

  • 125 gm Flour (4.5 ounce)
  • 15 gm Sugar (0.5 ounce)
  • 1 pch Salt
  • 2 x Large eggs
  • 3 dl Lowfat milk, boiled and cooled (5/8 pint)
  • 1 dl Double cream ( 3.5 fl ounce)
  • 1 Tbsp. Curagao Clarified butter for the pan
  • 6 x Sugar lumps
  • 2 x Oranges
  • 180 gm Softened butter ( 6 ounce)
  • 180 gm Sugar
  • 3 Tbsp. Curagao

Инструкции

  1. THE BATTER: Put the flour, sugar and salt in a bowl and stir in the Large eggs, one at a time, with a wooden spatula. Pour in one-third of the lowfat milk and mix till smooth and homogenous. Stir in the cream, the rest of the lowfat milk and the curagao, cover the bowl with a plate and leave the batter to stand at room temperature for at least 1 hour before cooking the crepes. COOKING THE
  2. CREPES: Brush the pan with clarified butter and heat it. Ladle in a little batter, tilt the pan to spread it thinly over the base and cook the crepe for about 1.5 min, then turn it over with a palette knife and cook for about 1.5 min more, till golden brown on both sides. Place the crepe on a plate and make more crepes in the same way: you should end up with 18 crepes ! THE SAUCE: Rub the sugar lumps again the orange skin to absorb as much flavour as possible. With a wire whisk, work together the softened butter and sugar, then add in the curagao and sugar lumps. SERVING: Squeeze the orange juice into a pan, set over high heat and reduce by half. Bring the pan to the table, set it on a spirit stove - or possibly a fondue heater - and beat the butter mix into the orange juice, bringing the mix to the boil. As soon as the sauce bubbles, lift one crepe at a time with a fork and spread it in the sauce, turn it over and fold into quarters. Repeat with all the crepes. -