Suzette crepes with clementines

Ingredients

For the pancake batter

  • 25g butter
  • 1/2 vanilla pod
  • 250g flour
  • 40 g of sugar
  • 3 eggs
  • 50 cl of milk
  • 2 pinches of fine salt

For the suzette butter

  • 4 organic clementines
  • 200g butter
  • 2 tablespoon(s) mandarin liqueur or Cointreau (optional)
  • 100 g of icing sugar

Preparation

  1. Melt the butter in a saucepan.

  2. Open the vanilla pod in half and collect the seeds with the flat side of a knife. Mix the flour, sugar, salt and vanilla seeds. Break the eggs one by one into the dough, then add the milk and melted butter. Leave to rest for 1 hour at room temperature.

  3. Cook the pancakes and keep them warm (place them on a plate placed over a pan of hot water).

  4. Take the zest from 2 clementines and cut it into thin strips. Very finely grate the zest of the 2 remaining clementines.

  5. Squeeze the juice from the 4 fruits. Place the zest in thin strips in a saucepan, cover them with water and bring to the boil.

  6. Drain them and repeat the operation.

  7. In a pan, melt the butter, add all the zest and the chosen alcohol, the clementine juice and the sugar. Leave to marinate for 3 or 4 minutes and add the pancakes one by one to the pan to soak them in the juice.

  8. Fold them into 4 and serve quickly.

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