Limoncello Crepes Suzette
This is our version of the crepe suzette with limoncello. Traditionally made with orange syrup and Grand Marnier, here we use meyer lemon, which is very juicy and fragrant.
For this recipe, you'll need to prepare the crêpes in advance, then assemble them in the pan with the citrus syrup and liqueur. It's a last minute dessert !
For ten crêpes :
- 300 ml of milk
- 125 g of flour
- 30 g of butter + butter for the pan
- 20 g of sugar
- 3 eggs
- 1 pinch of salt
- 1 tablespoon of limoncello (optionnal))
- The zests of a citrus (yuzu, lemon, citron, meyer lemon)
For the citrus sirup :
- 50g of butter
- 30g of sugar
- 3 Meyer lemons
- 1/2 small glass of limoncello (of your choice : Meyer lemon, yuzu, kalamansi...)
- Start by preparing the crepe batter, mixing the sifted flour, sugar and salt. Add the eggs one by one, then the melted butter. Gradually stir in the milk to avoid lumps. Add citrus zest and limoncello. Leave to set for at least 1 hour at room temperature.
- Cook the crepes and set aside.
- Just before serving, prepare the syrup: melt the butter and sugar in a pan. Add the juice of the meyer lemons and stir until the mixture thickens to a syrupy consistency.
- Add the crepes, folded into quarters, and cover with the syrup to ensure they are well soaked, then pour in the limoncello.
- Serve the crepes piping hot.
And for an extra touch of freshness, serve the crepes with meyer lemon or wekiwa tangelolo supremes.
