Interesting rendition of Crepes Suzette
Crepes Suzette
Mix 17 ounces sifted flour with 5 oz sugar, 10 eggs and a pinch of salt. add 10 oz creme fraiche, 24 oz milk, 3 oz melted butter, 3 oz cognac, 3 oz almond syrup and 3 oz crushed macaroons. Make crepes with the batter in the usual manner, then spread them with a mixture of 3.5 oz butter, 3.5 oz finely granulated or castor sugar, and 3 oz brandy or Grand Marinier. Fold crepes, sprinkle with sugar and serve hot.
then, Crepes Viennoises....
Mix together 7 oz flour, 6 eggs, 2 oz finely granulated or castor sugar and a tiny pinch of salt. Little by little add 16 oz milk, 8 oz brandy, a few finely crushed macaroons and a little julienne of orange peel. Prepare crepes with this batter in the usual manner. Melt some sugar in cognac, curacao or Grand Marinier and add a pice of butter. Pour over crepes and flame.
I love how he instructs us to prepare "in the usual manner." Lol.
Mix 17 ounces sifted flour with 5 oz sugar, 10 eggs and a pinch of salt. add 10 oz creme fraiche, 24 oz milk, 3 oz melted butter, 3 oz cognac, 3 oz almond syrup and 3 oz crushed macaroons. Make crepes with the batter in the usual manner, then spread them with a mixture of 3.5 oz butter, 3.5 oz finely granulated or castor sugar, and 3 oz brandy or Grand Marinier. Fold crepes, sprinkle with sugar and serve hot.
then, Crepes Viennoises....
Mix together 7 oz flour, 6 eggs, 2 oz finely granulated or castor sugar and a tiny pinch of salt. Little by little add 16 oz milk, 8 oz brandy, a few finely crushed macaroons and a little julienne of orange peel. Prepare crepes with this batter in the usual manner. Melt some sugar in cognac, curacao or Grand Marinier and add a pice of butter. Pour over crepes and flame.
I love how he instructs us to prepare "in the usual manner." Lol.