Buttermilk rye crepes Suzette recipe | Woolworths TASTE
This buttermilk rye crepes Suzette with clementines recipe adds a tangy twist to the classic French dessert, perfect for impressing your guests. Try it out today!
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Cooking tools:
- Blender
- Fine-mesh sieve
- Nonstick skillet
- Saucepan
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Plate
Ingredients
- 3 large free-range eggs
- 3⁄4 cup amasi or buttermilk
- 1⁄2 cup milk
- 50 g rye flour
- 35 g cake flour
- 65 g butter, melted
- Canola oil, for frying
- 7 clementines, (4 juiced and 3 sliced)
- 1 lemon, juiced
- 50 g sugar
- 3 T brandy
- 2 t butter
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