The Good Life France Magazine




The Good Life France Magazine brings you the best of France - inspirational and exclusive features, fabulous photos, mouth-watering recipes, tips, guides, ideas and much more...


Published by the award winning team at The Good Life France

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13 months ago

Issue No. 20

Inspiring, tempting and gorgeous, this issue is packed with destination features - Chartres with its gothic cathedral, the French Riviera, the Chateau d'Azay-le-Rideau, the Tarn region, Valence - gateway to the south and more. Mouth-watering recipes, plus useful guides for those dreaming of living in France...

Crèpes Suzette

Crèpes Suzette Ingredients for 8-12 crêpes (I serve 2 per person) 120 grams of flour 1 heaped teaspoon of sugar a pinch of salt 33 cl of milk 3 eggs Sauce 1 untreated orange, with peel 1/4 cup of sugar 10 cl of Cognac 20 cl of Grand Marnier 25 grams of butter Crèpes Mix with beaters the following ingredients: flour, sugar a big pinch of salt, milk and the 3 eggs. The batter needs to be quite liquid to get nice thin crepes. Heat 2-3 tablespoons of oil in a crèpe pan and when heated pour out the excess. (you may need to slightly re-oil the pan after a few crèpes). Evenly spread a very thin layer of batter in pan. When slightly browned on one side, turn over and then take out quickly as you do not want crèpes to become crispy. Stack them on a plate. Sauce: Slice orange peel very thinly, using only the orange part of the peel (the white part is not pretty). In a pan, put orange peel, butter, sugar, orange juice, 10 cl of cognac and 10 cl of Grand Marnier. Bring to a simmer and let simmer for about 30 minutes. The alcohol will evaporate and it will become syrupy. Dip each crèpe into orange syrup and turn to coat each side. Fold into quarters and place in a serving dish that you can keep warm in oven. When ready to serve pour the remaining sauce (hot) over crèpes. Then heat the other 10 cl of Grand Marnier in a pan, pour over crèpes and light with a match to flambé them in front of your guests. This is nice plated and served with a scoop of vanilla icecream Recipe by Mary Pochez, at La Vie du Château, all inclusive culinary holidays in an 18th century chateau in the Pays de la Loir, France