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)
Gekocht mit
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