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Before starting this Crêpes Suzette recipe, make sure you have organised all the necessary ingredients.
In a frying pan, preferably a copper one...
... tip the castor sugar. Place the pan on medium heat.
Using a fruit juicer, squeeze the oranges and lemons.
After a few minutes, the sugar should start turning into a caramel.
Add the orange juice to reduce the temperature of the caramel.
Bring to a boil to melt the caramel.
Add the lemon juice.
Reduce for a few minutes.
Add the butter, cut into cubes.
Combine gently with an Exoglass spatula to incorporate the butter.
Add the Grand-Marnier, then bring to a boil. Ignite the surface of the preparation with a flame to flambé the preparation.
Place one crêpe in the pan and let it absorb the sauce.
Gently flip the crêpe to soak the other side.
Fold the crêpe in half.
Fold in half again to obtain a triangle shape. Repeat the same operation with the remaining crêpes. Keep the crêpes warm in the pan, in the hot sauce.
Serve the crêpes individually in a plate. If you wish, you can sprinkle a few strips of candied orange peel. Enjoy!
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