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Stendere la crêpe
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CH
gt-support@zeitlos-vertrieb.de
CH 00800 / 093 485 67
ASSISTENZA POST-VENDITA
Crêpe-Suzette
Ingredienti 4 persone:
100 g farina di frumento
4 uova
90 g di burro fuso
1 pizzico di sale
1 cucchiai di zucchero a velo
6 cucchiai di latte
1 cucchiai di rum
1 cucchiai d’olio neutro
2 arance non trattate
12 zollette di zucchero
succo di 1 limone
1 cucchiaio di mandorle affettate
liquore all’arancia, come Grand
Marnier (flambé)
Procedere come segue:
1. Mescolare la farina con le uova, un
terzo del burro fuso, sale, zucchero
a velo, latte e rum fino a formare un
impasto liquido.
2. Lasciare riposare 30 minuti quindi
mescolare nuovamente. Se
necessario, diluire con 1–2 cucchiai di
acqua minerale.
3. Versare un piccolo cucchiaio di
impasto sulla teglia della macchina
per crêpes e distribuire con
movimento circolare con la spatola
stendi-impasto.
4. Cuocere fino a doratura su entrambi
i lati.
5. Piegare la crêpe (in quattro) e tenerla
al caldo.
6. Far scaldare il resto del burro in
una padella. Mescolare la buccia
d’arancia con le zollette di zucchero,
quindi spremere le arance. Le zollette
di zucchero si sciolgono nel burro,
versare il succo d’arancia e limone e
cuocere per 1–2 minuti.
7. Togliere la teglia dal forno,
aggiungere le crêpes piegate,
cospargere con la salsa e lasciare
insaporire per qualche minuto.
Cospargere di mandorle tritate e fare
il flambé con il liquore all’arancia
riscaldato. Servire subito.
55


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