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Home / Crepes Suzette

Crepes Suzette

Crepes Suzette

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Suzette Butter
  • Orange Sorbetto
  • Final Assembly

Suzette Butter

120g (4.2oz)
240g (8.5oz)
480g (16.9oz)
48g (1.7oz)
60g (2.1oz)
60g (2.1oz)
120g (4.2oz)

Method of Preparation

  1. In a saucepan, cook butter #1 and sugar until it turns a light caramel color.
  2. Deglaze with orange and lemon juice, then bring to a simmer, and reduce to 1/3 of its volume.
  3. Add the orange liquor and the PreGel Orange Fortefrutto®.
  4. Whisk in butter #2.
  5. Use immediately, or store in refrigerator.

Orange Sorbetto

2100g (74.1oz)
1000g (35.3oz)
550g (19.4oz)
100g (3.5oz)
140g (4.9oz)
100g (3.5oz)
20g (0.7oz)
10g (0.4oz)
40g (1.4oz)

Method of Preparation

  1. Combine all ingredients in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. If using Hot Process, cook to 85°C/185°F.
  4. Place in batch freezer and process according to machine instructions.

Method of Preparation

  1. Place some Suzette Butter in a frying pan, and melt until hot.
  2. Fold crepes into triangles (quarters or eighths, depending on desired size).
  3. Place folded crepes in hot Suzette Butter and sauté until warmed through; and completely coated with the butter.
  4. Place on desired serving platter and serve immediately with a scoop of Orange Sorbetto.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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