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LISARAIN2
Crepes suzette
Try this crepes Suzette
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Ingredients
Directions
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Put the flour with the salt, the eggs and half of the milk in a bowl and mix with the whisk or with the mixer until smooth.
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Mix the remaining milk and let the batter rest for about 30 minutes.
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Meanwhile, melt the butter and allow to cool slightly.
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Stir the melted butter through the batter.
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Brush a frying pan with a thick bottom and a non-stick coating with a diameter of about 18 cm with a kitchen paper with a few drops of oil.
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Place the pan over medium heat and shovel a large spoonful of the batter.
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Turn the pan around so that the batter can run evenly over the bottom.
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Let the flange bake for about 2 minutes until the bottom is colored and the top is dry.
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Turn over with a palette knife or spatula and let the bottom bake until golden brown in about 1 minute.
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Let the flange slide out of the pan on a flat dish and bake the remaining pancakes in the same way.
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Grate the peel of an orange brushed under the hot tap and press out both oranges.
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Fold the pancakes in four.
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Put a large frying pan on the fire and let the butter melt.
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Stir in the sugar.
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Add the orange zest and the juice and place the folded pancakes in the pan.
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Let it warm up well and turn them around.
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Pour the liqueur over and light with a long match.
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Note that the cooker hood is not on during flambéing.
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Serve warm and scoop a scoop of vanilla ice cream next to it.
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Nutrition
318Calories
Sodium0% DV0g
Fat8% DV5g
Protein8% DV4g
Carbs7% DV22g
Fiber0% DV0g
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