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Rund um den Crêpe
20 KUNDENDIENST
DE
DE 0800 / 500 36 01
gt-support@zeitlos-vertrieb.de
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 Drit-
tel der zerlassenen Butter, Salz, Pu-
derzucker, 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 Zucker-
würfel in der Butter schmelzen, den
Orangen- und Zitronensaft dazugie-
ßen und 12 Min. köcheln lassen.
7. Die Pfanne vom Herd nehmen, die
gefalteten Crêpes nebeneinander
hineinlegen, mit etwas Sauce be-
träufeln und einige Minuten ziehen
lassen. Die gehobelten Mandeln
darüber streuen und mit dem ange-
wärmten Orangenlikör flambieren.
Brennend servieren.
20


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