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Crepe suzette the French crepes of Argyros | Recipe

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Make this very special dessert easily by following this recipe step by step. The whole secret is in the caramelization of the sugar and the flambéing, which is described step by step. It is worth trying new techniques in the kitchen as they lead to new discoveries of both your abilities and new taste pleasures. We first prepare our mixture as I describe to you in the basic recipe for crepes that you will find here.

In a non-stick pan over medium heat, sprinkle 1/3 of the sugar.

As soon as it melts, add 1/2 of the sugar and as soon as it melts, add the rest of the sugar. We don’t stir the pan, just shake it to melt the sugar.

After the sugar has gradually melted, add the butter in small pieces.

When the butter melts and the caramel foams, add the orange juice and zest. Leave on the fire for 1 to 2 minutes so that the caramel thickens slightly.

Fold the crepes into 4 and put them in the orange caramel.

Then, put the alcohol in a spoon. Light a flame and pour over them crepe suzette. Flaming is not necessary and the flame needs a lot of attention.

Leave them for 1 minute and turn them over.

Leave the crepe suzettes in the pan for 1 minute to absorb the syrup.

Serve the crepe suzette on a plate, drizzle with a little syrup from the pan and, if desired, garnish with 1 scoop of ice cream or whipped cream. She is truly irresistible.

Read all the success secrets to always make perfect crepes!

If you liked the crepe suzette recipe, try making the following one too:



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