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  • Crepes Suzette

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    jatindb
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    This document provides a recipe for crepes suzette, a classic French dessert. The recipe includes instructions for making thin pancakes with flour, egg, milk, butter and ghee. It also provides a filling recipe combining soft butter, powdered sugar, lemon juice, orange juice and zest, brandy and rum. An orange sauce is made by mixing orange juice, sugar and cornstarch. The finished dessert is created by folding filling into the pancakes, cooking them in the orange sauce, and then flambeing the entire dish with brandy.

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    This document provides a recipe for crepes suzette, a classic French dessert. The recipe includes instructions for making thin pancakes with flour, egg, milk, butter and ghee. It also provides a filling recipe combining soft butter, powdered sugar, lemon juice, orange juice and zest, brandy and rum. An orange sauce is made by mixing orange juice, sugar and cornstarch. The finished dessert is created by folding filling into the pancakes, cooking them in the orange sauce, and then flambeing the entire dish with brandy.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views2 pages

    Crepes Suzette

    Uploaded by

    jatindb
    This document provides a recipe for crepes suzette, a classic French dessert. The recipe includes instructions for making thin pancakes with flour, egg, milk, butter and ghee. It also provides a filling recipe combining soft butter, powdered sugar, lemon juice, orange juice and zest, brandy and rum. An orange sauce is made by mixing orange juice, sugar and cornstarch. The finished dessert is created by folding filling into the pancakes, cooking them in the orange sauce, and then flambeing the entire dish with brandy.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Crepes Suzette

    Fabulous, flambe, french! Serve with a flair.

    For the pancakes 115 grams plain flour (maida) 1 egg 3 ml. mil! " teaspoons melted ghee " teaspoons butter a pinch salt ghee for fr#ing For the filling 55 grams soft buttter $5 grams powdered sugar " teaspoons lemon %uice " teaspoons orange %uice 1&" teaspoon grated orange rind 1 teaspoon brand# 1 teaspoon rum or 'uracao For the orange sauce %uice of ( large oranges 3 to ) teaspoons sugar 1 level teaspoon cornflour a few drops orange essence a few drops orange colour *o flambe ) tablespoons brand# or rum For the pancakes Sieve the flour and add the salt, mil!, fat and egg. +i, well and !eep for about 3 minutes. -repare thin panca!es in a 15 mm. ((.) diameter fr#ing pan. /se a little ghee while fr#ing the panca!es. For the filling 0eat the butter and sugar ver# well. +i, the fruit %uices. 1dd a little %iuce at a time to the creamed butter and beat well. 1dd the li2uor, a little at a time and beat well. Finall# add the orange rind. For the orange sauce +i, the orange %uice, sugar and cornflour. 0oil till the mi,ture is slightl# thic!. 'ool and add the colour and essence. How to proceed Spread the filling thinl# over the panca!es. Fold each panca!es into four. 3eat the orange sauce in a large fr#ing pan. 1dd a few panca!es at a time and coo! for " minutes. 4emove onto a large plate. 3eat the remaining panca!es in the same wa#. Finall#, pour the remaining sauce over the panca!es. 5arm a little brand# on a slow flame. Set alight and pour over the panca!es. Serve immediatel#.

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