Kumquat Crêpe Suzette   

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

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Preparation 25 min
Cooking 30 min

Végétarien
Sans noix

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.

Personal Note

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54.99 $

This robust forged aluminum crepe pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish. Because of its superior non-stick attributes, it is perfect for making crepes or French toast, or for frying eggs.

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Kumquat Crêpe Suzette

Categories

Ingredients

Crêpes

Topping

Preparation

Crêpes

Topping

Personal Note

To help you with this recipe

RICARDO The Rock 10" Crepe Pan