Crêpe suzette

The recipe for crêpe, a thin pancake, back to Roman times. The Lupercalia was a Roman Candlemas, they commemorated the return of spring and harvest. According a legend, crêpes were offered for this opportunity.
The recipe has spread around the world in various forms.
For successful crêpes, some tricks must be know ... Use half milk and half beer. You can also add sour cream. Separate the egg white and beat it before adding the batter. Do not put butter on the pan but incorporate it into the dough and use a nonstick pan.
May be flavored with cinnamon, orange, rum. For crepes Suzette orange and lemon are used. And optionally Grand Marnier or similar 40 degrésliqueur.
You can uses wheat flour or buckwheat flour.

Ingredients

• Flour: 50g
• Egg: 70g
• Milk: 100g
• Butter: 10g
• Orange: 10g
• Lemon: 10g
• Grand Marnier: 20g
• Sugar: 20g

Ustensiles

Pan.

Preparation

Crêpe


Place flour in a bowl.
Make a well.
Beat the egg white.
Put yellow and white into the flour without mixing.
Gradually add milk (and beer) with mixing.
Cover and let stand an hour or two.
Then cook on both sides in a skillet or on a plate.



Suzette


Pour the sugar into the pan.
Heat.
When starts the caramelization, add orange juice and lemon.
Let caramelize by heat and without hardening.
Add butter and mix.
Pour Grand Marnier and flambé.
Pass the pancakes one after the other in the caramel.
Fold them into the pan.
Depending on how many pancakes.

Serve

Make a stack of crêpes.
Can be eaten hot or fresh.