327 www.iccadubai.ae Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Traditionally this dish contains orange liqueur, such as Cointreau and Brandy (about 1/3 of the liquid can be substituted), and boil together with the rest to remove the majority of the alcohol. 3. Suzette Souffle Crepes are filled with orange curd and french meringue mixture and baked in hot oven. Served with Suzette sauce. Equipment Measuring scale Measuring spoon set Mixing bowls Whisk Ladle Sieve Skillet Rubber spatula Tongs Key Learning Sieving Whisking Yield: 2 - 3 portions Ingredients Method 1. Bring juice and zest to a boil in a sauce pan. 2. Make golden brown caramel from the sugar in a separate sauce pan, take off the heat and add the butter. 3. Mix it and add heated juice. Cook until the sugar melts. 4. Place the crepes into the sauce 1 by 1 and quickly fold them into quarters and place onto serving dishes. 5. Give 2-3 pcs per portion. Pour over some sauce and decorate with candied orange peel and berries. Serve hot. Crepe Suzette Crepes 4 – 6 pcs Sauce Orange juice 130 g Orange zest 2 tsp Lemon juice ½ tsp Caster sugar 60 g Butter 25 g To Serve Cream Chantilly 60 g
RkJQdWJsaXNoZXIy ODMwNDI=