Crêpes Suzette Flambé

Crêpes

Mix flour with salt, sugar and vanilla sugar, add milk.

Add egg and egg yolk, homogenize well. Let the dough swell for about 20 minutes. Bake small, narrow crêpes in a frying pan.

Sauce

Remove the peel from the oranges, including the white skin. Cut slices from the skins. Melt the sugar to a brown caramel, add the butter and mix well. Douse with the orange juice.

Serve

Fold the crêpes into triangles, place in the orange sauce and warm for 2 to 3 min. Warm the cognac and Grand Marnier, pour and flambé. Add the orange slices and heat. Put the crêpes on plates and pour the sauce over them.

Tips

Use two frying pans so that one can always cool down. Pour the batter into the cold frying pan: this ensures a better distribution of the batter. Then bake quickly on a hot plate.

Use a special crêpe frying pan (i.e. a metal pan without coating): results in faster heating up or cooling down.

Partly from: D’Chuchi, 1/94

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