Crêpes Party!

Plain Crêpes and Crêpes Suzette


INGREDIENTS (for about 20 crepes)
250g all-purpose flour
500ml milk
3 eggs medium size
80g granulated sugar
1 orange
100g icing sugar
100g unsalted butter
½ tsp table Salt
150ml Grand Marnier


DIRECTIONS
Sift flour first. 
Make a well, put whole eggs in the middle. Stir to combine. 
Add the salt and 60g melted cold butter and combine again. Check you don't have lumps. 
Add the milk little by little in keeping whisking until smooth.
Chill for 30 minutes.
Heat a non-stick pan over medium heat with a nut of butter.
Pour a ladle of batter. Tilt the pan with a circular motion so that the batter coasts the surface evenly.
Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Repeat until all batter is cooked.

Orange & Grand Marnier Sauce:
Take a large pan
In a saucepan, put the orange zests. Add 40g butter, 40g granulated sugar, the juice of the orange and 50ml Grand Marnier. Bring to a light boil.
Pour in the pan.
Roll out the crepes in this sauce. Fold it in 4.  Sprinkle icing sugar.
Flambé 100ml Grand Marnier and pour on each crepe. Serve hot.

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