Silvercrest SCM 1500 A1 - Manual (Page 12)

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3. Add the milk and oil little by little, and
stir to make a smooth, liquid batter.
4. Leave the batter to stand for 2 hours.
5. Cook the crêpes, then stack and leave to
cool.
Preparing the sauce:
1. Wash and dry one orange, then rub the
sugar cubes on the orange rind.
2. Melt the butter in a pan over a low heat.
3. Crumble the sugar cubes and add to the
butter, together with the rest of the sugar.
4. Allow the sugar to melt.
5. Squeeze out the oranges and lemons,
and slowly stir the juice into the butter.
6. Allow the sauce to reduce a little.
7. Take the crêpes one at a time, turn them
in the hot sauce, fold together and then
stack on a plate.
8. Once you have turned and folded all the
crêpes, spread them out evenly in the
pan and warm them through again.
9. Heat up the orange liqueur, scoop into a
ladle and set on fire.
10.Pour the flaming orange liqueur over the
crêpes in the pan.
11. Flambé the crêpes until the fire burns out.
12. Arrange on a plate, drizzle a little more
sauce over the crêpes and serve.
Tip:
• Mandarin liqueur can be used instead
of orange liqueur. You can then garnish
the crêpes with drained, tinned manda-
rin segments.
• Crêpes Suzette also taste great with
vanilla ice cream.
8.4 Light crêpes (Crêpes lègéres)
Ingredients:
• 250 g flour, sieved
• 100 g sugar
• 1 pinch salt
• 6 eggs
• 100 ml boiled milk
• 10 g baking powder
• 500 ml whipping cream
• Icing sugar
Preparation
1. Pour the flour, sugar and salt into a mix-
ing bowl.
2. Separate the yolks of the eggs from the
whites.
3. Mix together the egg yolk, lukewarm
milk and baking powder.
4. Slowly add the milk mixture to the flour
mixture and stir to create a smooth bat-
ter.
5. Allow the batter to stand for around 2
hours in a warm place.
6. Beat egg whites until very stiff.
7. Beat whipping cream until stiff.
8. Carefully fold the egg white and
whipped cream into the batter.
9. Allow to stand for another 10 minutes.
10.Cook the crêpes, taking care to ensure
they are not too thin.
11. Dust the crêpes well with icing sugar.
12. Serve fresh and warm.
Tip: Before serving, flash the dusted crêpes
under the grill or place them briefly in a very
hot oven, so the icing sugar glazes.
RP90844 Crepes-Maker LB4 Seite 10 Montag, 5. August 2013 10:52 10