Crepe Suzette

Ingredients for Crepe Suzette

Instructions for Crepe Suzette

To prepare the Crepe Suzette recipe, please follow these instructions:

Pancakes: Dry the ingredients evenly with water / beer and milk. Egg yolks and oil are added and the dough rests for 30 minutes in a refrigerator. After that, the egg whites are whipped stiff and turned into the dough.

Put the pancakes in butter.

Apple sauce: Brush the almonds easily on a dry forehead and then remove them.
Distribute the sugar on the forehead, when it is almost caramelized, screw down to half a fire.
The butter comes on the forehead when the sugar is completely caramelized. The flare is screwed up again and the Grand Marnier is poured and flambered.
The orange juice poured on the forehead with lemon juice, orange and lemon peel.
Turn down the heat, the first pancake is laid on, add a little orange sauce to the pancake, fold it to half-size and then to a quarter.
This is repeated by another pancake.
When both pancakes are folded to quarters, cognac is poured on and flames (for the second time) when flames are extinguished, the flames are extinguished.
The pancakes are arranged on a plate and the roasted almonds sprinkle over.

tips:
Both fresh electricity can be used. Cardboard juice. The almonds can also be sprinkled just before flaming for the second time.