- 4 teaspoons Grand Marnier (2 cl)
- peeled orange segments (SQ)
- candied orange zest (SQ)
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Step 1: Crepe batter
Sift the flour and add the sugar. Beat the eggs with a pinch of salt. Carefully pour the mixture into the flour, whisking until smooth. Whisk slowly to avoid lumps. Thin the batter by gradually adding the milk, followed by the melted butter. Add some finely grated orange and lemon zest. Let it rest 2 hours in the refrigerator.
Step 2: Suzette butter
Place the orange juice into a saucepan. Zest the orange into the saucepan and add the sugar and lemon juice. Bring everything to a boil. Supreme the oranges. When the orange juice mixture is reduced, add the cubed butter and the Grand marnier. Whisk until combined and then set aside to cool.
Step 3: Crepes
Cook the crepes in oil in a nonstick pan. Butter the pan with a pastry brush, keeping the amount of fat to a minimum. Cook until golden on both sides. Repeat until you have used up all of the batter.
Step 4: Plating
Heat a bit of orange juice in a pan. Fold the crepes in four and add them to the pan to heat them. Top with a bit of suzette butter and the orange segments. Add some candied orange peel, available in Italian gourmet stores. Flip the crepes over, then get ready to flambé them. Add some grand marnier and ignite it carefully. Serve the crepes with the suzette butter, orange segments and candied orange peel.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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