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SHATLER’s Crepe Suzette


It is said that French crepes have been served at the Café de Paris in Monte Carlo in honor of the British crown prince Edward to the end of the 19th Century. The famous dessert “Crepe Suzette”, however, was done by an apprentice cook rather accidentally… The crown prince was thrilled! He gave the dessert a name and chose his companion lady’s one: Suzette.
Thin pancakes are traditionally served with a Cointreau orange gravy. But how about a crepe suzette à la SHATLER’s with a gravy of oranges and our Sex on the Beach cocktail? A delightful variation on the classic!

Ingredients for four people:
125 g flour
1 tablespoon powdered sugar
1/8 l milk
1/8 liter cream
2 egg yolks
1 egg
grated rind of one lemon (untreated)

1 lemon, untreated
4 oranges, untreated
6 cubes of sugar
3 tablespoons sugar
100 g butter
1 SHATLER’s Sex on the Beach

Dough: Stir flour, sugar, milk, cream, eggs and lemon in a bowl with a hand blender until smooth and let it rest for about 30 minutes.

Gravey: Wash the lemon and an orange hot and dry thoroughly. With sugar cubes rub over the paring of the fruits, so the sugar takes the citrus flavor. Squeeze two oranges and dissolve the sugar cubes in the juice. Peel an orange so that also the white inner skin is removed and filet it. Place fillets aside.
Melt the butter in a large frying pan, add sugar and let it caramelize. Deglaze with the SHATLER’s sex on the beach and add the juice of the oranges. Simmer for about five minutes.
Then bake the pancakes. Simply use a shallow pan with some grease (only if it is not coated) and heat slightly. Put some Dough into the pan and swirl so that is even and thin. Once the underside is lightly browned, turn the crepe.
Stack the finished crepes on a plate until all are fully baked. Then give crepes one by one in the hot orange-sex-on-the-Beach-sauce, just turn it, then fold twice. Garnish with orange segments. Put Crepes Suzette on plates and serve immediately.