Buckwheat Crêpe Suzette with Caramel Spiced Buckwheat - Cuisine Magazine - From New Zealand to the W
Cuisine MagazineRecipes, search all the ingredients in your fridge against our recipes, or try BUCKWHEAT CREPES SUZETTE WITH CARAMEL SPICED BUCKWHEAT
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Ingredients
- 60g butter
- 75g brown sugar
- ¼ teaspoon salt
- ½ cup kasha (toasted buckwheat)
- 1 teaspoon fennel seeds, lightly crushed
- 1 teaspoon coriander seeds, lightly crushed
- 2 tablespoons buckwheat flour
- 160g butter
- 500ml (2 cups) whole milk, plus extra if needed
- 1 tablespoon white sugar
- 95g buckwheat flour
- 100g plain flour
- 3 large eggs
- oil for cooking
- 100g raw or demerara sugar
- 200ml freshly squeezed orange juice
- 2 teaspoons finely grated orange zest
- 3 tablespoons Grand Marnier
- 2 tablespoons Cognac or brandy
- ice cream, cream or crème fraîche to serve
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