Suzette Crepe

Name: Suzette Crepe
Ingredients: Milk; 100 g of wheat flour sifted; 3 eggs; 230 ml of whole milk; 1/2 teaspoon of canola or grapeseed oil; A pinch of salt; Cream Sauce; 80 g of butter; 400 ml of orange juice; 200 g of sugar; 80 ml of Grand Marnier

1
Milk
2
100 g of wheat flour sifted
3
3 eggs
4
230 ml of whole milk
5
1/2 teaspoon of canola or grapeseed oil
6
A pinch of salt
7
Cream Sauce
8
80 g of butter
9
400 ml of orange juice
10
200 g of sugar
11
80 ml of Grand Marnier

Ingredients

1
Milk
2
100 g of wheat flour sifted
3
3 eggs
4
230 ml of whole milk
5
1/2 teaspoon of canola or grapeseed oil
6
A pinch of salt
7
Cream Sauce
8
80 g of butter
9
400 ml of orange juice
10
200 g of sugar
11
80 ml of Grand Marnier

Directions

1
Prepare the batter
2
Combine all ingredients in a blender and mix until smooth
3
Grease a non-stick skillet with butter about 10 cm in diameter
4
Heat well and pour in some batter to cover the bottom, about 3 mm thick
5
Flip when the crepe peels off the skillet. Reserve
6
Repeat the process until all batter is used up
7
Drape into a triangle shape and reserve
8
Prepare the cream sauce
9
Heat the sugar over medium heat in a non-stick skillet until dissolved
10
Add butter and after some minutes, add orange juice
11
Let simmer for 2-3 minutes to thicken slightly
12
Finishing and assembly
13
Flambé with Grand Marnier
14
After 30 seconds, pass the folded crepe through the cream sauce in the skillet over low heat just to coat it
15
Tie off from heat and place on a plate
16
Place three crepes on each plate, decorating with orange or tangerine slices and fruit peel cut into julienne strips for garnish
17
Sorbet can be served as a dessert accompaniment.