Crêpes Suzette with Martin's IPA

Preparation

Use the ingredients to make the crêpes batter and cook the crêpes in a little butter.

Rub the sugar cubes against the oranges, then melt the sugar cubes in a frying pan and pour the IPA beer over it.
Bring to a boil, let thicken and then add whisk in the butter.
Fry the peeled orange slices and orange peels in a frying pan with butter, let caramelize.

Take some slices and zest to stuff the crêpes.

Then add the Martin's IPA sauce.
Put a crêpe on a plate, stuff with the orange slices and zest you had set aside, close in the shape of a sachet of a chaplain with a skewer.

Pour Martin's IPA and orange sauce around the crêpe. Sprinkle with powdered sugar.

For 4 people

  • 25 cl whole milk
  • 100 g flour
  • 1 whole egg (50 gr)
  • 25 g of butter
  • 10 g of granulated sugar
  • a pinch of salt
  • IPA Butter:
    • 15 sugar cubes
    •     20 cl of Martin's IPA
    •     100 g butter
  • 2 oranges (for garnishing: peeled orange slices and orange peel)

Crêpe Martin's

Cooked with

Martin's IPA