The knowledge of knowing global cuisine is what helps chefs to constantly innovate and be unique. There is something about watching magic happen in front of your eyes, especially when you can eat it later! Watch Mr Natesan from the Department of Hospitality Management & Catering of GCU prepare this amazing and classic French flambe dish called Crepe Suzette! #bhm #hotelmanagement #catering #hospitality #management #french #flambe #crepesuzette #gardencituniversity #bangalore #cuisine | Garden Ci

Crêpes Suzette #frenchclassics #orange #crepe #caramel #flambe #sweet #french Crêpes (10 crêpes) 100g Plain flour 25g Sugar 1g Salt 2 Eggs 2 Egg yolks 200g Milk 35g Beurre noisette - Mix flour, salt and sugar, then add and whisk in whole eggs and yolks and mix thoroughly. Next add the milk, then beurre noisette. - Heat the pan and brush with oil. Add a small ladle of the mix and swirl the pan so the batter covers the base of the pan as thinly as possible. Flip the crêpe and remove from the pan a