Crêpes „Vatel; Crêpes Suzette - Silvercrest SCM 1500 B1 Bedienungsanleitung

9.2 Crêpes „Vatel"
Ingredients:
• 250 g flour, sieved
• 75 g sugar
• 1 pinch salt
• 3 eggs
• 3 egg yolks
• 200 ml thick cream (crème fraiche)
• 100 g melted butter
• 1/2 l boiled milk
• Maraschino (cherry liqueur, for flavour)
• Icing sugar
Preparation:
1. Pour the flour, sugar and salt into a mix-
ing bowl.
2. Gradually stir in the eggs and yolks un-
til 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 sug-
ar.
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.
9.3 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 un-
til 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.
9
GB