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Home page>Tips & recipes>Recipes>Crêpes “Suzette” with chocolate and mint truffles

Crêpes “Suzette” with chocolate and mint truffles


Pancake batter:
250g of flour
4 eggs
1/2 litre of milk
1 tablespoon of sugar
1 pinch of salt
50g of butter
1 orange

For the sauce:
3 mandarins
75g of butter
6 tablespoons of Grand Marnier
1 tablespoon of sugar
1 tablespoon of icing sugar

For the truffles:
125g of dark chocolate broken into chunks
75g of single cream
A few mint leaves


Pancake batter:
In a mixing bowl, pile the flour and put the eggs, sugar and salt in the centre. Mix all the ingredients together and bind with the warmed milk. Sieve through a fine strainer or muslin and set aside to rest.
Zest the orange and add the zest to the batter. Just before cooking the crêpes, add the lightly browned melted butter.
Prepare the sauce. Zest the mandarins and squeeze the fruit. Mix the melted butter with the sugar to obtain a frothy mixture. Add half the juice and the zest.
Cook the crêpes. Add the mandarin mixture and fold them into four. Place them on a serving plate, pour over the remaining mandarin juice and heat them in a hot oven for 3/4 minutes. When the crêpes are hot, pour over the Grand Marnier and flame them at the table.

Prepare the truffles the day before
Heat the cream with the mint leaves. Then add the chocolate chunks. Mix together thoroughly. Place in a high-sided dish and store in a cool place.
On the same day, make small chocolate balls with a fruit baller, and then coat them with Van Houten type cocoa.
For dessert, serve the crêpes Suzette and the chocolate truffles together.

30/11/2021 11:08:02