Crêpes Suzette

1. preheat oven to 80 °C. Melt 40 g butter in a saucepan at low temperature. 2.

First mix flour and milk in a baking bowl until smooth. Then stir in vanilla sugar, egg, salt, 1/2 tsp each lemon and orange zest. As a last step, fold in butter and oil. Let the batter rest for 30 minutes.

Pour crêpe batter through a fine sieve into a large enough bowl.

4. brush a frying pan (approx. 16 cm ø) with a small amount of clarified butter and heat. Pour in about one-sixth of the batter. Bake the thin pancake in about 5 min until golden brown, turning once to the other side. Keep the pancakes warm in the oven. Proceed in the same way with the remaining batter.

For the sauce, cut the vanilla pod lengthwise and scrape out the pulp. Melt 30 g butter in a frying pan, add sugar and lightly caramelize.

Add the liqueur, lemon juice and orange juice. Fold in 1 tsp grated orange peel, vanilla pulp and zest. Simmer sauce on low heat for 6 minutes.

Remove peel from orange so that the white skin is removed. Remove fruit fillets.

Spread crêpes with orange sauce, fold and arrange with remaining sauce and orange fillets.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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