Name: Kumquat Crêpe Suzette
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 cup (250 ml) milk; 3/4 cup (180 ml) unbleached all-purpose flour; 2 eggs; 2 tablespoons (30 ml) sugar; 2 tablespoons (30 ml) unsalted butter, melted; 1 pinch salt; 1/4 cup (60 ml) butter; 1 cup (250 ml) candied kumquats in their syrup; 3 tablespoons (45 ml) Grand Marnier

Ingredients

Crêpes
- 1 cup (250 ml) milk
- 3/4 cup (180 ml) unbleached all-purpose flour
- 2 eggs
- 2 tablespoons (30 ml) sugar
- 2 tablespoons (30 ml) unsalted butter, melted
- 1 pinch salt
Topping
- 1/4 cup (60 ml) butter
- 1 cup (250 ml) candied kumquats in their syrup
- 3 tablespoons (45 ml) Grand Marnier

Preparation

Crêpes
- In a food processor or blender, combine all the ingredients until smooth.
- Heat a crêpe pan or a non-stick skillet over medium heat. Brush with butter. Pour 45 ml (3 tablespoons) of batter for each crêpe. Cook for about 1 minute per side or until golden brown. Set aside on a plate and cover.
Topping
- In a large skillet, melt the butter and add the candied kumquats. Bring to a boil. Add one pancake at a time in the syrup and fold into triangles. Set aside on a warm serving dish and cover. Continue with the remaining crêpes.
- In the same skillet, add the Grand Marnier to the remaining syrup and flambé. Pour over the crêpes.

Kumquat Crêpe Suzette

Categories

Ingredients

Crêpes

Topping

Preparation

Crêpes

Topping

Personal Note

To help you with this recipe

RICARDO The Rock 10" Crepe Pan