Clementines' Crepes Suzette
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| Clementines' Crepes Suzette |
Crepe season is officially opened today! Crepes Suzette is a kind of sweet monument in the French dessert.
I cannot really explain why, except that it is impressive and delicious! The original recipe is too long and complicated in my own opinion, so this is a little shorter one and I believe easier to execute! The result is so spectacular, I am sure you will get as excited as I am about it! Let's go for it! |
| Clementines Crepes Suzette Ingredients |
- 1 orange zest
- 1 clementine juice
- 125 gr. softened mild butter
- 3 clementines
- 1 orange juice
- 1 pinch of yuzu zest (optional)
- 4 tbsp. of orange blossom honey or acacia honey
- 1 tbsp. of coconut oil
- 3 tbsp. of Cointreau or Grand Marnier
1/ Prepare the clementine's butter melting together the orange zest, celmentine's juice and the softened mild butter. Juice is hard to mix with the butter, but don't worried if you still have juice not well blend with the butter. After 5 minutes stirring and mixing with a fork, just put it back in the fridge and reserve.
2/ Prepare the clementine sauce
In a fried pan at medium heat, cook the clementines wedges with the coconut oil. After 5 minutes, turn them around and add the orange juice and yuzu zest. If you can't find yuzu, use clementine zest.
3/ Flambee them with the liquor of your choice. When the alcohol is gone, add the honey keep on stirring and covering well the wedges with the honey. Let it caramelized for 5 more minutes and take off the heat.
4/ Take 1 crepe (check my crepe recipe and tricks in my former post clicking here!), and butter them generously and with a lot of care. Fold them as you please and place in a serving tray. Repeat for each crepe. 2 crepes per persons should enough,... theoretically,... but it is soooo delicious, you can go up to 3 or 4!
Then, pour delicately the clementine sauce on top and serve while it is still warm.
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| Clementine Sauce |
In a fried pan at medium heat, cook the clementines wedges with the coconut oil. After 5 minutes, turn them around and add the orange juice and yuzu zest. If you can't find yuzu, use clementine zest.
3/ Flambee them with the liquor of your choice. When the alcohol is gone, add the honey keep on stirring and covering well the wedges with the honey. Let it caramelized for 5 more minutes and take off the heat.
4/ Take 1 crepe (check my crepe recipe and tricks in my former post clicking here!), and butter them generously and with a lot of care. Fold them as you please and place in a serving tray. Repeat for each crepe. 2 crepes per persons should enough,... theoretically,... but it is soooo delicious, you can go up to 3 or 4!
Then, pour delicately the clementine sauce on top and serve while it is still warm.
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