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KUNDENDIENST
gt-support@zeitlos-vertrieb.de
CH 00800 / 093 485 67
CH
Crêpe-Suzette
Zutaten für 4 Personen:
100 g Weizenmehl
4 Eier
90 g zerlassene Butter
1 Prise Salz
1 EL Puderzucker
6 EL Milch
1 EL Rum
1 EL neutrales Öl
2 unbehandelte Orangen
12 St. Zucker (Würfelzucker)
Saft von 1 Zitrone
1 EL gehobelte Mandeln
Orangenlikör, z. B. Grand Marnier
(zum Flambieren)
So gehen Sie vor:
1. Das Mehl mit Eiern, etwa einem
Drittel der zerlassenen Butter, Salz,
Puderzucker, Milch und Rum zu
einem flüssigen Teig verrühren.
2. Etwa 30 Min. quellen lassen, dann
nochmals gut verrühren. Evtl. mit
1–2 EL Mineralwasser verdünnen.
3. Eine kleine Teigkelle mit Teig auf
der Backplatte des Crêpe-Makers
mit dem Teigverteiler kreisförmig
verteilen.
4. Von beiden Seiten goldbraun
backen.
5. Den Crêpe falten (vierteln) und
warm stellen.
6. Die restliche Butter in einer Pfanne
erwärmen. Die Orangenschale
mit den Zuckerwürfeln abreiben,
dann die Orangen auspressen.
Die Zuckerwürfel in der Butter
schmelzen, den Orangen- und
Zitronensaft dazugießen und 12
Min. köcheln lassen.
7. Die Pfanne vom Herd nehmen, die
gefalteten Crêpes nebeneinander
hineinlegen, mit etwas Sauce
beträufeln und einige Minuten
ziehen lassen. Die gehobelten
Mandeln darüber streuen und mit
dem angewärmten Orangenlikör
flambieren. Brennend servieren.
19


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