Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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Crêpes Suzette (traditional method & Thermomix)
Description
This absolutely divine dessert combines the rich flavours of orange, butter and Grand Marnier... and is pan-fried to a spectacular finish.
Suzette butter can be prepared in advance and stored in the freezer - handy for a last-minute dessert.
As for the crêpes, they can be prepared in advance and kept warm under aluminium foil over a pan of hot water. If you're serving soup as a starter, the dish containing the crêpes can act as a lid and gently heat up at the same time.
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation
Traditional version :
1. Place the flour in a bowl and make a well. Pour in half the liquid and gradually stir in the flour.
2. Beat the eggs with the salt and add to the mixture. Stir in the oil, sugar, remaining liquid, vanilla and Grand Marnier.
3. Cover and leave to stand in a cool place for 1 to 2 hours.
Meanwhile :
4. Prepare the beurre Suzette: cream the butter, add the icing sugar, orange juice and zest, then the Grand Marnier.
5. Form into a roll in cling film and leave to firm up in the fridge for 15 mins. Then cut into slices.
6. Cook the crêpes in a lightly oiled frying pan: pour in a small ladleful of batter and tilt the pan to distribute it evenly. Turn over halfway through cooking.
7. Spread a slice of Suzette butter on each hot crepe, fold into 4 and keep warm.
8. Just before serving: heat the cognac and Grand Marnier mixture, pour over the crêpes and flambé in front of your guests.
Tip:
If you don't have time to flambé, serve the pancakes piping hot with a drizzle of orange juice and a splash of Grand Marnier on top. It's just as delicious
THERMOMIX® METHOD
Thermomix version :
1. Place the sugar in the Thermomix bowl and pulse for 10 sec / speed 10.
2. Add all the other ingredients and mix for 20 sec / speed 4.
3. Leave to stand for 1 hour at room temperature.
4. For the beurre Suzette: place the sugar and zest in the cleaned bowl and spray for 10 sec / speed 10.
5. Add the soft butter, juice, zest and Grand Marnier, then blend for 20 sec / speed 8.
6. Form into a roll, wrap and chill for 15 minutes.
7. Cook the crêpes as described above, top with Suzette butter and fold.
8. Flambé with the cognac / Grand Marnier mixture for 2 min 30 / 90 °C / spoon speed.
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Tip:
If you don't have time to flambé, serve the pancakes piping hot with a drizzle of orange juice and a splash of Grand Marnier on top. It's just as delicious
