Crêpe Suzette with orange ice cream
- Preparation time 30 min.
- very easy
Preparation
Mix the eggs and milk and add the salt and vanilla sugar to the sifted flour.
Then gradually whisk the flour mixture into the milk. Let the dough rest for at least 20 minutes.
Then rub a finely coated pan with oil and fry the crêpes until paper-thin. Cover with a cloth and set aside.
Remove the orange ice cream from the freezer and place in the fridge or outside so that the ice cream is nice and creamy later.
Roughly grate the zest of 2 oranges and juice the oranges. Bring the orange juice to the boil with the sugar and grated zest, then reduce slightly over a medium heat.
Fillet the other two oranges. Fish the orange zest out of the syrup, if desired for consumption. Add the butter and orange liqueur to the orange syrup, bring to the boil. Then toss the fillets in it.
Arrange the lukewarm crêpes on plates, place a scoop of ice cream in the middle, pour the hot sauce and a few fillets over each crêpe. Serve immediately.
Quantity
Ingredients for 4 peopleIngredients
- 200 g Flour
- 300 ml Milk
- 2 piece Eggs
- 1 packg. Vanilla sugar
- Salt
- Vegetable fat for baking the crêpes
- 4 piece Oranges
- 10 tbsp Orange liqueur "Àngel d'Or"
- 10 tbsp Sugar
- 3 tbsp Butter
- 1 l Gelat Sóller orange ice-cream
- Lemon balm for decorating
- 1 tsp Almond caramel slivers
From the online shop
Navel Late oranges 1kg
Flor de Sal Organic salt flower with orange
