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9.4. Crêpes Suzette
Ingrédients pour 8crêpes:
Pâte
200g de farine
12CS de lait
2pin-
cées
de sel
120g de beurre, fondu
8 œufs (calibre moyen)
2CS de sucre en poudre
2CS de rhum
Huile neutre pour graisser la plaque de cuisson
Sauce à l’orange
4 oranges, non traitées
24 morceaux de sucre
60g de beurre, fondu
2 citrons (jus)
2CS d’amandes effilées
50ml de liqueur d’orange pour flamber (teneur en alcool min. de 40%)
Préparation:
Faire fondre le beurre et le laisser refroidir un petit peu.
Verser la farine dans un saladier, puis ajouter tour à tour tous les ingrédients et mélan-
ger de manière à obtenir une pâte lisse et homogène. Laisser reposer au moins 30mi-
nutes.
Mélanger une nouvelle fois la pâte et vérifier la consistance. La pâte doit présenter une
consistance liquide légèrement épaisse. Désépaissir au besoin la pâte avec un peu
d’eau.
Préparation de la sauce à l’orange:
Râper les oranges pour en obtenir le zeste, puis presser les fruits.
Faire fondre les morceaux de sucre dans le beurre dans une poêle et laisser caraméliser
pour obtenir une couleur dorée.
Ajouter le jus des oranges et des citrons, ainsi que le zeste d’orange et laisser mijoter 1
à 2minutes supplémentaires.
21


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