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Crepe Suzette

Category:	Desserts
Difficulty/Costs:	medium / low
Number of people:	12
Ingredients:	450 g flour 9 eggs 975 ml milk 12 oranges 12 cl orange liqueur 120g butter 9 sugar cubes 6 tablespoons oil Sugar, salt

Preparation:

Put the eggs into a bowl and beat lightly. Then add milk, flour, oil and a pinch each of salt and sugar and mix vigorously. Now let it rest for 15 minutes for the dough to swell.

Put some oil into a 26-cm frying pan and heat up. One by one bake thin crepes. If needed, put more fat into the pan.

Stack the baked crepes on a plate. As soon as they are cool, wrap in cling wrap and put aside.

Grate the skin of the 4 oranges, then squeeze the juice out. The remaining oranges are peeled and slices.

Now caramelise the sugar in a pan, deglaze and add the orange liqueur. Then add the remaining orange peelings, juices and slices and boil for briefly.

Subsequently, fold the crepes and lay out on a sufficiently large plate and sprinkle with the orange sauce.