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CREPE SUZETTE
10 g Orange Zest
20 g Salted Butter
2 tsp Castor Sugar
75 g Orange Juice |
| Instructions |
- Melt the butter in a nonstick frying
pan using low heat, before adding the
other ingredients and mix well.
- Dip each crepe into the sauce for about
2 mins, fold into triangles, then place
in a warm serving dish and decorate with
desired fruit.
- Pour the rest of the sauce onto the
crepe and serve hot.
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CREPE WITH VARIOUS FILLINGS
CREPE
1 packet of PrimaMix Crepe Mix
3 Eggs 150g
55ml Corn Oil/Soya Bean Oil/Melted Butter
400-410ml Water |
| Instructions |
- Mix eggs, oil and about half of the
water for 1-2 mins.
- Add PrimaMix Crepe Mix gradually and
blend to a uniform paste.
- Gradually add remaining water and mix
to a smooth batter.
- Allow batter to stand for 10-15 mins.
Stir thoroughly before use. Cook batter
with greased crepe maker or nonstick frying
pan at medium heat.
- Remove the cooked crepe and serve with
any fillings you prefer.
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Custard Fillings
350g Water
80g Sugar
30g Custard Powder
100g Fresh Milk
- Mix all ingredients together and stir to
boil at low heat.
Gratin Sauce Fillings
500 g Custard
2 Eggs 100g
Sliced Fruits: Peach/ Mango/ Pineapple
- Preheat oven to 220°.
- Mix the custard, eggs and whipping cream
together and blend well using hand whisk (1
min).
- Place the fruits on a piece of crepe and
roll it up.
- Place the crepe on an ovenproof plate and
cover with the gratin sauce.
- Bake for 15 mins or until light brown in
the preheated oven.
- Serve hot
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Crepe
Mix 
