How to Prepare Any-night-of-the-week Rice Flour Crepe Suzette
Hello everybody, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, Easiest Way to Prepare Homemade Rice Flour Crepe Suzette. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Rice Flour Crepe Suzette, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rice Flour Crepe Suzette delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rice Flour Crepe Suzette is οΌ. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Rice Flour Crepe Suzette estimated approx 60min.
To begin with this recipe, we have to first prepare a few components. You can cook Rice Flour Crepe Suzette using 14 ingredients and 4 steps. Here is how you can achieve that.
Crepe Suzette is very classic French dessert made by various recipes. This is my original "Under COVID-19 quarantine version", no use of wheat flour (as sometimes I have to struggle to find it) and low calorie (cause I'm getting weight due to the lack of exercise!)
Rice flour does not contain gluten, so this crepe is easy to be teared. Please cook carefully.
#eikoskitchen
Ingredients and spices that need to be Prepare to make Rice Flour Crepe Suzette:
- [for 6 crepes]
- 1 Beaten Egg
- 5 oz Milk
- 4 tbsp Rice flour
- 1 tbsp Powder sugar
- Some drops of vanilla extract
- [for sauce]
- 40 g Sugar
- 1 tbsp Unsalted butter
- 4-5 oz Orange Juice (fresh squeezed is better)
- 1 tbsp Lemon Juice
- 1 tbsp Orange Liquor (Curacao, Cointreau, Grand Marnier) or Rum
- Orange zest
Steps to make Rice Flour Crepe Suzette
- Mix all ingredients for crepe until smooth. No need to sift the rice flour as it is easily dissolved than wheat flour. Let it sit for 30 min.
- Heat a pan at medium heat and put a small amount of butter then wipe with kitchen paper. Pour a ladleful of the mixture and flatten quickly.
When the edge of crape get dry and coloured light gold, turn over. Cook 30 sec. Make 6 crapes. - Put the ingredients for sauce other than lemon juice and liquor into a pan. Heat stirring until sugar and butter is totally dissolved and the sauce gets thicker. Add lemon juice and the liquor, mix well.
- Serve the crapes and sauce on the place.
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