Flambé crêpes suzette

Name: flambé crêpes suzette
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 2 press orange; 75 ml Marnier bottle 0.7 l; 50 g granulated sugar; 75 g unsalted butter or margarine; 1 lime; 100 g wheat flour; 1 tl granulated sugar; 1 mespoint salt; 1 medium sized egg; 200 ml Full Milk; 4 bulb vanilla ice cream

French crêpes suzette crêpes flambéed with Grand Marnier sauce.

Ingredients

Directions

Turn off the cooker hood (!). Clean the orange. Grate the orange zest of half the orange.
Keep a 1/3 of the Marnier behind. Press both oranges and put the juice, grater, sugar and the remaining Marnier in a frying pan.
Let reduce to 1/3 on medium heat in 8-10 minutes. Turn off the heat when the sauce begins to caramelize. The sauce then becomes darker.
Beat in parts the butter.
Clean the lime and grate the green skin. Squeeze out the lime. Add the rasp and lime juice to the sauce.
Put the flour, sugar and salt in a bowl. Make a well in the middle and break the egg into it.
Add the milk gradually while stirring with a whisk, until a smooth batter is formed that is slightly thicker than whipped cream.
Heat a knob of butter in a frying pan with a non-stick coating on medium heat.
Put in a thin layer of batter and fry a flange. Turn after 2 min. And bake for another 1 min. Bake 4 large or 8 small pancakes.
Fold the pancakes in four and put on a plate. Put a bread roll ice on each plate.
Heat the sauce. Add the reserved shoot of Marnier.
Light the sauce with a match or keep the pan diagonally above the fire of your stove and let the alcohol catch fire. Carefully pour over the flanges.