Crepes with Citrus Sauce (Crepes Suzette)
Baking and Desserts • French
Description
Crepes with Citrus Sauce (Crepes Suzette)
Ingredients
- Lemon 1 piece
- Oranges 3 pieces
- Brandy 0 fl oz
- Milk 10 fl oz
- Wheat Flour 5 oz
- Chicken Egg 1 piece
- Butter 5 oz
- Sugar 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Wash and dry the lemons. Cut the zest from 1 orange into thin strips. Grate the zest from the remaining orange and lemon. Squeeze the juice from the citrus: 400 ml from the orange and 1 tablespoon from the lemon.
Step 2
For the batter, melt 30 g of butter. Sift the flour and mix it with 10 g of sugar and a pinch of salt.
Step 3
In a separate bowl, beat the egg. Gradually pour in 0.5 of the milk in a thin stream, adding the flour mixture with salt and sugar in small portions. Stir in the warm butter and zest, then add the remaining milk. Mix the batter, cover with plastic wrap, and refrigerate for 2 hours.
Step 4
For the sauce, cut 80 g of butter into cubes. In a heavy-bottomed saucepan, bring the juice to a boil, add the zest, brandy, and sugar. Cook, stirring, until the sugar is completely dissolved. Then, reduce the heat and cook the sauce until it thickens to a syrupy consistency. Strain the sauce, add the butter, and whisk until combined.
Step 5
Melt the remaining butter in a skillet and cook the crepes.
Step 6
Before serving, drizzle the hot crepes with the sauce.
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