Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
- Featured Recipes
- Teality
- Top Flavors
- Gelato, Sorbetto & Ice Cream
- Frozen Yogurt & Soft Serve
-
Pastry & Confections
- Bonbons & Confections
- Breakfast Pastries & Breads
- Cakes & Cupcakes
- Cookies
- Entremets (Mousse Cake)
- Frostings & Glazes
- Garnishes & Decorations
- Gelato Cakes & Frozen Cupcakes
- Gluten-Free Pastry Mixes
- Instant Desserts
- Macarons
- Monoportions
- Mousses, Custards & Creams
- Other
- Pies & Tarts
- Plated Desserts
- Pops
- Verrines
- Vegan
- Beverages
- Savory
- Seasonal
- Holidays
- 5-Star Pastry Chefs & Ambassadors
- Views From The Tree
- Key Notes
Home / Crepes Suzette
Crepes Suzette
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate
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
- In a saucepan, cook butter #1 and sugar until it turns a light caramel color.
- Deglaze with orange and lemon juice, then bring to a simmer, and reduce to 1/3 of its volume.
- Add the orange liquor and the PreGel Orange Fortefrutto®.
- Whisk in butter #2.
- 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
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- If using Hot Process, cook to 85°C/185°F.
- Place in batch freezer and process according to machine instructions.
Method of Preparation
- Place some Suzette Butter in a frying pan, and melt until hot.
- Fold crepes into triangles (quarters or eighths, depending on desired size).
- Place folded crepes in hot Suzette Butter and sauté until warmed through; and completely coated with the butter.
- Place on desired serving platter and serve immediately with a scoop of Orange Sorbetto.
Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027 Tel: 704.707.0300 Fax: 704.707.0301 Toll-Free: 866.977.3435
Select Your Region
Please select your region below so we can better suit your recipe and ingredient needs.
Close
Contact Us Today
Speak to our Instructors at the PreGel Professional Training Center to learn more about how PreGel can help your business and passion grow. Fill out the form below to start: