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Crepes Suzette With Blood Oranges

Wafer-thin crêpes with orange liqueur and blood orange fillets – a plate dream in orange.

Ingredients for 4 persons

For the crepes:

  • 160 g flour
  • 300 ml milk
  • 2 eggs
  • 2 teaspoons vanilla sugar
  • 1 pinch of salt
  • 4 tbsp olive oil
  • 2 tbsp powdered sugar

For the orange juice and Grand Marnier caramel:

  • 4 organic blood oranges
  • 6 tablespoons Grand Marnier
  • 10 tbsp sugar
  • 3 tbsp butter

For the crepes

  1. Using a hand mixer, mix the flour and milk together until smooth. Then add the eggs and stir. Season with vanilla sugar and a pinch of salt.
  2. Heat some olive oil in a pan and fry one after the other thin crepes over high heat until golden.

Caramel made from orange juice and Grand Marnier

  • Using a zester, take thin strips of zest from 2 blood oranges (without white skin). Squeeze the blood oranges and reserve the juice in a bowl. Remove the fillets from 2 more blood oranges.
  • Candied the blood orange zest with the juice and 6 tablespoons of sugar for about 20 minutes over low heat. Remove the zest and heat the juice with the butter and 4 tbsp Grand Marnier.
  • Bathe the crêpes individually in the syrup and fold twice.

Tip: The crepes can also be flambéed. Place the folded crepes in the pan, add 2 tablespoons of Grand Manier, and set alight.

  • Briefly warm up the crêpes. Add 4 tablespoons of sugar to the syrup and simmer to caramel. When the caramel has thickened, add the blood orange fillets and candy.
  • Place the crêpes on plates, spread the candied orange fillets over them, dust with icing sugar, and decorate with the zest strips.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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