Crepes suzette step-by-step

Name: crepes suzette step-by-step
Cook time: 30 min
Total time: 90 min
Yield: 4
Cuisine: French
Ingredients: 3 medium sized egg; 120 g wheat flour; 8 g vanilla sugar; 1 mespoint salt; 200 ml semi skimmed milk; 80 ml tap water; 300 ml fresh orange juice; 50 ml lemon juice; 125 g dark brown sugar; 60 g unsalted butter or margarine; 4 el orange liqueur liquor

step-by-step crêpes Suzette

Ingredients

Directions

Split the egg, only the egg yolk is used. Sift the flour into a bowl and mix in the vanilla sugar and the salt.
Make a hole in the middle and put in the eggs and the egg yolk. Add the milk and the water while stirring and beat with a whisk until smooth.
Leave to rest for at least 1 hour covered in the refrigerator.
Bring the orange juice, lemon juice and the brown sugar to a boil in a pan. Cook gently for 8 to 10 minutes to a bonded sauce and allow to cool.
Melt half of the butter and stir this through the batter. Let a skillet get hot and heat a knob of butter.
Put so much batter in the pan that the bottom is just covered and let it run over the pan while it is rotating.
Fry both sides of the crepe until golden brown and let him slide on a plate. Fry the other crepes as well.
Heat the orange-lemon sauce in the frying pan over low heat.
Fold the crêpes in four and put them one by one in the sauce. Make sure the crêpes are well rolled through the sauce.
Pour the liqueur into a large soup spoon. Keep a flame with the drink to flambé. Pour the burning drink over the crêpes and serve immediately.