Operation Manual

HELPLINE No. U K / N.IRELAND 0800 328 60 20 REP. IRELAND 00 800 44 67 58 88
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Model Number: GT-CPM-01
12
Crêpe-Suzette
Ingredients for 4 portions:
z 100 g wheat flour
z 4 eggs
z 90 g butter, melted
z 1 pinch salt
z 1 tbsp. Icing sugar
z 6 tbsp. milk
z 1 tbsp. rum
z 1 tbsp. oil, neutral
z 2 oranges, untreated
z 12 pieces sugar (sugar cubes)
z 1 lemon, juice
z 1 tbsp. almonds, grated
z Orange liqueur, e.g.
Grand Marnier (for flambé)
1. Stir the flour with the eggs, around one-third
of the melted butter, salt, icing sugar, milk
and rum, into a batter.
2. Leave of around 30 minutes, and then stir
well again. Thin with 1-2 tbsp. of mineral
water, if required.
3. Distribute a small portion of batter from the
ladle onto the baking plate of the crepe
maker and distribute in a circular motion
using the batter spreader.
4. Bake on both sides until golden brown.
5. Fold into quarters and keep warm.
6. Heat the remaining butter. Rub the orange
skin using the sugar cubes, then squeeze the
juice out of the orange. Melt the sugar cubes
in the butter, add the orange and lemon
juices and simmer for 1-2 minutes.
7. Remove the pan from the stove, place the
crepes in next to one another, and drizzle
with some of the sauce and leave for several
minutes. Sprinkle over the grated almonds
and flambé with the heated orange liqueur.
Serve while still aflame.