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Recipe details

Flambéed Crêpe Suzette with Orange and Almonds

EN RU

Two thin crêpes filled with orange segments and toasted almonds, folded into a caramelized orange-butter sauce, and flambéed with orange liqueur.

≈ 344 kcal/100 g · ≈ 567 kcal/serving

35 minMediumFrench

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

all-purpose flour20 g
whole milk65 ml
large egg1 pcs
unsalted butter, melted3 g
granulated sugar7 g
orange segments, peeled and membrane-free40 g
granulated sugar for caramelizing10 g
unsalted butter8 g
fresh orange juice40 ml
finely grated orange zest4 g
finely chopped toasted almonds20 g
Grand Marnier or orange liqueur20 ml

Cookware and utensils

8-inch nonstick skillet
Mixing bowl and whisk
Paring knife
Long lighter or match

Directions

01
Whisk the flour, milk, egg, melted batter butter, and batter sugar until smooth.
Products
all-purpose flour — 20 g; whole milk — 65 ml; large egg — 1 pcs; unsalted butter, melted — 3 g; granulated sugar — 7 g
Action
Whisk
Time
3 min
Temperature
room temperature
02
Rest the batter for 5 minutes.
Products
all-purpose flour — 20 g; whole milk — 65 ml; large egg — 1 pcs
Action
Rest
Time
5 min
Temperature
room temperature
03
Toast the chopped almonds in the dry skillet over medium heat for 2 minutes
Products
finely chopped toasted almonds — 20 g
Action
Toast
Time
1 min
Temperature
medium heat
04
transfer them to a bowl
Products
finely chopped toasted almonds — 20 g
Action
Toast
Time
1 min
Temperature
medium heat
05
Cook half the batter in the skillet as a 17 cm/6 3/4-inch crêpe until the edge releases.
Products
all-purpose flour — 20 g; whole milk — 65 ml; large egg — 1 pcs; unsalted butter, melted — 3 g; granulated sugar — 7 g
Action
Cook
Time
2 min
Temperature
medium heat
06
Flip the crêpe and cook the second side for 30 seconds.
Products
all-purpose flour — 20 g; whole milk — 65 ml; large egg — 1 pcs; unsalted butter, melted — 3 g; granulated sugar — 7 g
Action
Flip
Time
1 min
Temperature
medium heat
07
Repeat the cooking process for the second crêpe.
Products
all-purpose flour — 20 g; whole milk — 65 ml; large egg — 1 pcs; unsalted butter, melted — 3 g; granulated sugar — 7 g
Action
Repeat
Time
3 min
Temperature
medium heat
08
Place half the orange segments and almonds in the center of each crêpe.
Products
orange segments, peeled and membrane-free — 40 g; finely chopped toasted almonds — 20 g
Action
Fill
Time
1 min
Temperature
warm
09
Fold each crêpe in half and then in half again around the filling
Products
orange segments, peeled and membrane-free — 40 g; finely chopped toasted almonds — 20 g
Action
Fold
Time
1 min
Temperature
warm
10
Fold each crêpe in half and then in half again around the filling
Products
orange segments, peeled and membrane-free — 40 g; finely chopped toasted almonds — 20 g
Action
Fold
Time
1 min
Temperature
warm
11
Melt the sauce butter in the skillet over medium heat.
Products
unsalted butter — 8 g
Action
Melt
Time
1 min
Temperature
medium heat
12
Add the sauce sugar and cook until lightly caramelized.
Products
granulated sugar for caramelizing — 10 g
Action
Caramelize
Time
2 min
Temperature
medium heat
13
Add the orange juice and zest and simmer until slightly thickened.
Products
fresh orange juice — 40 ml; finely grated orange zest — 4 g
Action
Reduce
Time
2 min
Temperature
gentle simmer
14
Set the filled crêpes in the sauce and turn them once to coat.
Products
orange segments, peeled and membrane-free — 40 g; finely chopped toasted almonds — 20 g; unsalted butter — 8 g; granulated sugar for caramelizing — 10 g; fresh orange juice — 40 ml; finely grated orange zest — 4 g
Action
Coat
Time
2 min
Temperature
low heat
15
Remove the skillet from the heat, pour in the liqueur, and ignite it with a long lighter
Products
Grand Marnier or orange liqueur — 20 ml
Action
Flambé
Time
1 min
Temperature
off heat
16
wait until the flame disappears before serving
Products
Grand Marnier or orange liqueur — 20 ml
Action
Flambé
Time
1 min
Temperature
off heat

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