Crepes Suzette
Ingredients
Crépes 10 items View recipe crépes
Crepes Suzette prepared
Spreads slightly pancakes with jam. Fold them in four as handkerchief.
Besides putting butter on fire, when melted add sugar, mix with wooden spoon.
When it starts to melt, sprinkle with citrus juice, add the grated rind, cook a few minutes, add the liqueur and heat.
Pass the crépes and accommodate them in a source.
Finally we will sprinkle the pancakes with cognac removed from heat and fire them back to light a fire on crépes cognac, this technique is called flambear.
It may be accompanied with a scoop of ice cream and orange sections.
Ingredients
Crépes 10 items View recipe crépes
- Orange Marmalade Necessary Amount
- 40g butter
- 150 grams sugar.
- Orange juice 150 ml
- Tangerine juice 150 ml
- 2 tablespoons grated both
- Grand Marnier 1 shot
- 1 small glass cognac
Crepes Suzette prepared
Spreads slightly pancakes with jam. Fold them in four as handkerchief.
Besides putting butter on fire, when melted add sugar, mix with wooden spoon.
When it starts to melt, sprinkle with citrus juice, add the grated rind, cook a few minutes, add the liqueur and heat.
Pass the crépes and accommodate them in a source.
Finally we will sprinkle the pancakes with cognac removed from heat and fire them back to light a fire on crépes cognac, this technique is called flambear.
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