Because all occasions are good to enjoy good crêpes, Cyril Lignac shared his recipe for crêpes Suzette on Tuesday September 8 in the program Tous en cuisine, and inevitably we lost our minds.
GENERAL INFORMATION
- Preparation time:15 minutes
- Cooking time:10 minutes
- Recipe for 4 people
INGREDIENTS
Crepe batter:
- 300g flour
- 3 eggs
- 2 tbsp. tablespoon oil
- 70cl of whole milk
- 3 tbsp. sugar
- 5 cl of orange blossom
- 1 orange zest
Beurre Suzette:
- 100g softened butter
- 1 orange zest
- 1 orange juice + 1 lemon juice
- 15g icing sugar
- 5cl of Grand Marnier (optional)
Finish:
- 25g of butter for cooking
- Neutral oil
- 1 orange, peeled and cut into thin rounds or supremes
- A few candied zests (optional)
PREPARATION
- Mix the flour and sugar in a bowl, gradually pour in the eggs, oil, milk and orange blossom, then add the orange zest using the microplane grater. Set aside while you make the Suzette butter.
- In a bowl, place the softened butter, pour the orange juice and lemon juice, mix with the Maryse, add the orange zest, mix again, add the icing sugar then the Grand Marnier if you wish it. Chill.
- In the hot crepe maker, pass an oiled paper, pour the crepe batter, form a golden crepe on both sides. Add a knob of Suzette butter and let melt. Fold the pancake into four. Finish with a few orange slices or supremes and some candied zest if you wish.
