A French dessert made with thin crêpes flavored with orange and Grand Marnier, warmed in Suzette butter and served at the table.
482 kcal
14 g
54 g
25 g
29% RI
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Make a well in the flour, add the eggs, salted butter, milk, a little Grand Marnier, and the orange zest, then whisk until smooth.
Let the crêpe batter rest for about one hour.
60 minHeat the pan over high heat to about 180 °C, then grease it with a drop of oil.
Pour a ladleful of batter into the pan, spread it thinly, and cook until the edges are lightly browned.
Flip the crêpe and cook for about 20 seconds longer, then set it aside.
20sRepeat with the remaining batter.
Reheat the crêpes in the Suzette butter prepared separately and serve them immediately at the table.
Squeeze the oranges to collect their juice.
Heat the salted butter in a skillet over high heat.
Add the sugar and let it caramelize slightly with the butter.
Deglaze with the orange juice and let it reduce until you have a glossy, syrupy sauce.
21% RI
5% RI
36% RI
71% RI
35% RI
8% RI
27% RI
17% RI
24% RI
23% RI
28% RI
2% RI
38% RI
29% RI
14% RI
28% RI
5/5 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
Indulgent verrines with a biscuit base, a whipped mascarpone cream flavored with Buneau spread, and a chocolate topping. Chill for 30 minutes in the refrigerator before serving.
