Silvercrest SCM 1500 A1 - Handbuch (Seite 12)

10
Preparation:
1. Pour the flour, sugar and salt into a
mixing bowl.
2. Gradually stir in the eggs and yolks until
the batter is mixed evenly.
3. Add the cream, melted butter and milk
little by little, and stir to make a smooth,
quite liquid batter.
4. Leave the batter to stand for 2 hours.
5. Mix in the maraschino to taste.
6. Use the mixture to make very thin
crêpes.
7. Fold the crêpes and dust with icing
sugar.
8. Serve immediately.
Tip: Before serving, flash the dusted crêpes
under the grill or place them briefly in a very
hot oven, so the icing sugar glazes.
8.3 Crêpes Suzette
Ingredients:
• 60 g flour, sieved
• 1 tsp. sugar
• 1 pinch salt
• 2 small eggs
• 2 tbsp. oil
• 100 ml milk
Ingredients for sauce Suzette:
• 2 untreated oranges
• 4 sugar cubes
• 50 g butter
• 60 g sugar
• 1 lemon
• 6 cl orange liqueur
Preparing the crêpes:
1. Pour the flour, sugar and salt into a mix-
ing bowl.
2. Gradually stir in the eggs and yolks until
the batter is smooth.
3. Add the milk and oil little by little, and
stir to make a smooth, liquid batter.
4. Leave the batter to stand for 2 hours.
5. Cook the crêpes, then stack and leave to
cool.
Preparing the sauce:
1. Wash and dry one orange, then rub the
sugar cubes on the orange rind.
2. Melt the butter in a pan over a low heat.
3. Crumble the sugar cubes and add to the
butter, together with the rest of the sugar.
4. Allow the sugar to melt.
5. Squeeze out the oranges and lemons,
and slowly stir the juice into the butter.
6. Allow the sauce to reduce a little.
7. Take the crêpes one at a time, turn them
in the hot sauce, fold together and then
stack on a plate.
8. Once you have turned and folded all the
crêpes, spread them out evenly in the
pan and warm them through again.
9. Heat up the orange liqueur, scoop into a
ladle and set on fire.
10.Pour the flaming orange liqueur over the
crêpes in the pan.
11. Flambé the crêpes until the fire burns out.
12. Arrange on a plate, drizzle a little more
sauce over the crêpes and serve.
Tip:
• Mandarin liqueur can be used instead
of orange liqueur. You can then garnish
the crêpes with drained, tinned manda-
rin segments.
• Crêpes Suzette also taste great with
vanilla ice cream.
RP100103 Crepes-Maker LB6so Seite 10 Freitag, 9. Mai 2014 2:06 14