Nutrition Facts
4 servings
4
Recipe for Suzette Crepes with Royal Orange.
Present in the most beautiful palace, bars, and restaurants around the world, this distillery is recognized for the quality of its fruit brandies, creams, and liqueurs since 1870. The liqueur will wonderfully complement this recipe for crepes Suzette!
Batter for 12 crepes
50 Milk
4 Egg
3 Royal Orange 40% vol
250 Flour
Butter Suzette
1 Orange
75 Sugar
125 Butter
2 with Royal Orange 40% alcohol by volume
Flambéing
10 Royal Orange 40% vol
Directions
1
For the pancake batter, mix all the ingredients and let rest for 1 hour.
2
Cook the pancakes in a hot pan and set aside.
3
For the preparation of the orange butter, mix the zest, sugar, and softened butter.
4
Spread a tablespoon of butter on each crepe and fold them in four.
5
To finish, for the flambé, place a few crepes in a lightly buttered pan and heat over low heat. Pour a little orange liqueur over the crepes and flambé.
Ingredients
Batter for 12 crepes
50 Milk
4 Egg
3 Royal Orange 40% vol
250 Flour
Butter Suzette
1 Orange
75 Sugar
125 Butter
2 with Royal Orange 40% alcohol by volume
Flambéing
10 Royal Orange 40% vol
Directions
Directions
1
For the pancake batter, mix all the ingredients and let rest for 1 hour.
2
Cook the pancakes in a hot pan and set aside.
3
For the preparation of the orange butter, mix the zest, sugar, and softened butter.
4
Spread a tablespoon of butter on each crepe and fold them in four.
5
To finish, for the flambé, place a few crepes in a lightly buttered pan and heat over low heat. Pour a little orange liqueur over the crepes and flambé.
Notes
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