Crepes Suzette

Four servings

Ingredients for the crepes :
– 250 gr flour from Les Moulins de Soulanges
– 40 gr sugar
– 3 eggs
– 40 gr butter
– 1 pinch salt
– ½ litre milk

Sift the flour, pour it into a big bowl and make a hollow in the centre. Add, into the hollow, the salt, sugar and eggs.
Mix the eggs delicately with a whisk, incorporating some of the flour a little at a time.
Then add the milk gradually, still whisking continuously.
Melt the butter and incorporate it into the batter.
The batter should be smooth and without lumps. If there are lumps, pass it through a sieve.

Making the crepes (about 12).
Heat and oil the pan. Using a ladle, pour a small amount of batter into the pan and tilt the pan in all directions so that the batter completely covers the bottom. Cook over medium heat for about 20 seconds. Turn over the crêpe and cook the other side for the same amount of time. Slide the crepe onto a plate and fold it in four.

Ingredients for the sauce :
– 70 gr butter
– 80 gr sugar
– Juice of four big oranges (about ½ litre)
– 2 oz Grand Marnier

In a pan, melt the butter, add the sugar and allow to caramelize slightly.
Add the orange juice and reduce by one third, then the Grand Marnier, which you may flame or not.
Take the crepes and dip them in the sauce one by one.

Desired pairing : Sweet wine with aromas of fruit and honey.
– France, Vallée de la Loire, Côteaux du Layon, Moulin de Chauvigné, La Croix Blanche 2016, a botritis-affected chenin blanc, aromas of quince, pear and honey $29.54
Agence Boutique Gastronomy 819 425 5233 chevaldejade.com
-Québec, Laurentides, Intermiel, Hydromel, Médiéval Réserve, aromas of apricot, dry fruits and vanilla $25.60

Frédérique Pironneau Olivier Tali16 Posts

Chef cuisinier de renom et ancien propriétaire du restaurant Le Cheval de Jade, Olivier Tali nous présente de succulentes recettes, faciles à réaliser, qui mettent en lumière – autant que faire se peut – les produits du terroir. Ces recettes sont à découper et à conserver, car M. Tali prend soin de prodiguer les techniques de base de la cuisine française. Il est accompagné de son épouse et complice de chaque jour, Frédérique Pironneau, qui nous fait part de ses conseils en accord mets-vins et bières afin d’accompagner ces plats concoctés amoureusement. / Olivier Tali, former owner-chef of the restaurant Le Cheval de Jade, provides recipes for delicious, easy-to-make dishes that will feature – to the degree possible – products of this terroir. The recipes are to be cut out and kept, because Mr. Tali will be careful to include basic techniques of French cuisine. His spouse and everyday co-conspirator, Frédérique Pironneau, accompanies him. She will share her advice on food and wine/beer pairings to enjoy with these wonderful dishes.

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