p\u00e2te \u00e0 cr\u00eapes<\/a>. Les garder chaudes.<\/p>\n2.Laver et frotter les agrumes. Raper leur zeste. Les presser.
\n3.Dans un bol, m\u00e9langer le zeste des oranges au beurre en l’\u00e9crasant avec le dos de la fourchette.
\n4.Ajouter le sucre, le jus des agrumes et le cura\u00e7ao. Bien m\u00e9langer.
\n5.Tartiner chaque cr\u00eape avec la pr\u00e9paration obtenue.
\n6.Plier les cr\u00eapes en quatre et les servir accompagn\u00e9es de rondelles d’orange.<\/p>\n","protected":false},"excerpt":{"rendered":"
Un grand classique de la cuisine hexagonale invent\u00e9 par Auguste Escoffier et nomm\u00e9 en honneur de l’actrice fran\u00e7aise Suzanne Reichenberg. Les Cr\u00eapes Suzette sont pr\u00e9par\u00e9es avec un \u00ab\u00a0beurre Suzette\u00a0\u00bb (beurre fondu et m\u00e9lang\u00e9 avec du sucre, du Grand Marnier, de l’orange et du citron). Elles peuvent ensuite \u00eatre flamb\u00e9es au Grand Marnier, mais cette derni\u00e8re […]<\/p>\n","protected":false},"author":18,"featured_media":3030,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,5],"tags":[80],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/02\/crepes-suzette-1.jpg?fit=500%2C381","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":378,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/01\/378-crepes-aux-aubergines-et-crevettes\/","url_meta":{"origin":1187,"position":0},"title":"Cr\u00eapes aux aubergines et crevettes","date":"1 ao\u00fbt 2009","format":false,"excerpt":"Une recette pleine d'ar\u00f4mes et de saveurs.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/crepe-aubergine_crevettes.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":19,"url":"http:\/\/www.epicuria.fr\/index.php\/2007\/05\/03\/19-idee-rapide-la-crepe-farcie\/","url_meta":{"origin":1187,"position":1},"title":"Id\u00e9e rapide : La cr\u00eape farcie","date":"3 mai 2007","format":false,"excerpt":"Bonjour ;) D\u00e9cidement, j'adore la cuisine facile et festive et je ne vais pas d\u00e9roger \u00e0 la r\u00e8gle aujourd'hui avec la recette. Le plat consiste en une cr\u00eape farcie \u00e0 la chair \u00e0 saucisse. C'est tr\u00e8s simple et rapide (si tant est qu'il faut pr\u00e9voir le temps de repos de\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2007\/05\/crepe-1.jpg?fit=512%2C384&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1179,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/02\/17\/1179-comment-reussir-de-bonnes-crepes-les-astuces\/","url_meta":{"origin":1187,"position":2},"title":"Comment r\u00e9ussir de bonnes cr\u00eapes ? Les astuces.","date":"17 f\u00e9vrier 2010","format":false,"excerpt":"Comment r\u00e9ussir de bonnes cr\u00eapes ? Rien de plus simple : il suffit de suivre nos conseils ! Pour 2 personnes 3 \u0153ufs + 0,5L lait + 1,5 verre farine + 0,5 verre sucre + 50g beurre De bonne cr\u00eapes, c'est avant tout une bonne p\u00e2te : sans grumeaux, pas\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/02\/crepes-2.jpg?fit=1200%2C797&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1259,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/03\/20\/1259-galette-bretonne\/","url_meta":{"origin":1187,"position":3},"title":"Galette bretonne","date":"20 mars 2010","format":false,"excerpt":"Une sp\u00e9cialit\u00e9 de Bretagne qui se d\u00e9guste avec plaisir par les petits et les grands. La galette bretonne est au faite une cr\u00eape pr\u00e9par\u00e9e avec de la farine de bl\u00e9 noir (ou farine de sarrasin) \u00e0 laquelle on peut ajouter un peu de farine de froment. Il y a de\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/03\/galette-bretonne-1.jpg?fit=800%2C600&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1122,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/02\/06\/1122-marmelade-de-bigarades\/","url_meta":{"origin":1187,"position":4},"title":"Marmelade de Bigarades","date":"6 f\u00e9vrier 2010","format":false,"excerpt":"La Bigarade (l'orange am\u00e8re) est une agrume peu connue, produite en quantit\u00e9 relativement modeste, elle n'en a que plus d'int\u00e9r\u00eat. La fleur tr\u00e8s parfum\u00e9e de l'arbre de bigaradier sert \u00e0 fabriquer l'eau de fleur d'oranger et l'essence de n\u00e9roli. 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![\"crepes-suzette\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/02\/crepes-suzette-1.jpg?resize=500%2C381\" "\\"crepes-suzette\\"")
<\/p>\n