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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.
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