BBS:      TELESC.NET.BR
Assunto:  5/6 Crepes Suzette 1
De:       Ben Collver
Data:     Wed, 6 May 2026 09:33:24 -0400
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*  Exported from  MasterCook  *

                              Crepes Suzette

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Batter:
 125       g            Flour (4-1/2 oz)
  15       g            Sugar (1/2 oz)
   1       pn           Salt
   2                    Eggs
   3       dl           Milk (1-1/4 c) -- boiled, cooled
   1       dl           Double cream (3-1/2 oz)
   1       tb           Curagao
                        Clarified butter -- for the pan
                        Sauce:
   6                    Sugar lumps
   2                    Oranges
 180       g            Butter (6 oz) -- softened
 180       g            Sugar
   3       tb           Curagao

  Batter:

  Put the flour, sugar and salt in a bowl and stir in the eggs, one
  at a time, with a wooden spatula. Pour in 1/3rd of the milk and mix
  until smooth and homogenous. Stir in the cream, the rest of the
  milk and the curagao, cover the bowl with a plate, and leave the
  batter to stand at room temperature for at least 1 hour before
  cooking the crepes.

  Crepes:

  Brush the pan with clarified butter and heat it. Ladle in a little
  batter, tilt the pan to spread it thinly over the base and cook the
  crepe for about 1-1/2 minutes, then turn it over with a palette
  knife and cook for about 1-1/2 minutes more, until golden on both
  sides. Place the crepe on a plate and make more crepes in the same
  way: you should end up with 18 crepes.

  Sauce:

  Rub the sugar lumps again the orange skin to absorb as much flavour
  as possible. With a wire whisk, work together the softened butter
  and sugar, then add the curagao and sugar lumps.

  Serving:

  Squeeze the orange juice into a pan, set over high heat and reduce
  by half. Bring the pan to the table, set it on a spirit stove--or a
  fondue heater--and beat the butter mixture into the orange juice,
  bringing the mixture to the boil. As soon as the sauce bubbles,
  lift one crepe at a time with a fork and spread it in the sauce,
  turn it over and fold into quarters. Repeat with all the crepes.


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