{"id":4921,"date":"2022-10-30T18:50:33","date_gmt":"2022-10-30T16:50:33","guid":{"rendered":"http:\/\/andrestover.com\/?p=4921"},"modified":"2022-10-30T18:50:34","modified_gmt":"2022-10-30T16:50:34","slug":"crepes-suzette","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/crepes-suzette\/","title":{"rendered":"Cr\u00eapes Suzette"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Klassikaline Prantsuse magustoit, mille algusaeg ei ole v\u00e4ga selgelt defineeritud, aga arvatakse, et see kuulub 19 sajandi l\u00f5puaastatesse. Tegemist on \u00f5hukeste pannkookidega, mida serveeritakse kreemiga, mida valmistatakse kas apelsini v\u00f5i mandariini mahlast ja riivitud koorest, millele on lisatud suhkrut ja v\u00f5i ning lisamaitsena kas Grand Marineri, Cointreaud, apelsini Curacao lik\u00f6\u00f6ri, mis sageli pannakse serveerimisel lauas p\u00f5lema. Alternatiivina v\u00f5ib alkoholi segada kreemi keetmisel kreemi hulka ja see maitseb v\u00e4ga hea.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Crepe-suzette_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-4925\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Crepe-suzette_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Crepe-suzette_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Crepe-suzette_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Crepe-suzette_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: 30 minutit creppide valmistamine, 15 minutit kastme valmistamine<br>Tase: lihtne<br>Kogus: 5-6 pannkooki<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br><em>Tainas:<\/em><br>100 g nisujahu<br>1 tl vaniljesuhkrut<br>1 suurem muna, lahti l\u00f6\u00f6dud<br>Natuke meresoola<br>200 ml piima<br>10 g sulav\u00f5id<br>Toidu\u00f5li praadimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Suzette kaste:<\/em><br>\u00dche apelsini koor riivitud<br>100 ml (\u00fche apelsini v\u00e4rskelt pressitud mahl)<br>75 g suhkrut<br>50 g v\u00f5id<br>1 spl Cointreaud v\u00f5i Grand marineri (soovi korral)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Valmista kaste. Pese korralikult apelsin, riivi peene riiviga apelsini koor ning pressi apelsinist mahl.<\/li><li>Kuumuta pannil apelsinimahl koos suhkruga kuni keemiseni, Keeda paar minutit. Lisa suhkur, keeda veel 3-4 minutit ning seej\u00e4rel lisa soovi korral alkohol.<\/li><li>Creppide valmistamiseks sega jahu vaniljesuhkru ning lahtiklopitud munadega, lisa j\u00e4rk j\u00e4rgult piima, sega vispliga, nii, et taignasse ei j\u00e4\u00e4ks klimpe.<\/li><li>Sega taignasse kogu piim ja vesi, sulata v\u00f5i ja lisa samuti taignasse ning j\u00e4ta tainas ideaaljuhul tunniks-paariks toatemperatuurile seisma. Selle etapi v\u00f5ib ka \u00e4ra j\u00e4tta.<\/li><li>Enne praadimist sega tainas korralikult l\u00e4bi. Kuumuta pannil umbes 0.5 tl toidu\u00f5li, vala tainas pannile, aja panni kallutades tainas \u00f5hukese kihina laiali.<\/li><li>K\u00fcpseta keskmisel kuumusel creppe 1.5 minutit \u00fchelt k\u00fcljelt, keera crepp ettevaatlikult \u00fcmber ja k\u00fcpseta umbes 1.5 minutit teiselt k\u00fcljelt. Lao valmis crepid taldrikule hunnikusse.<\/li><li>Voldi pannkoogid soojalt neljaks, lao taldrikule v\u00f5i pannile, n\u00f5rista peale suzette kreemi ja serveeri koheselt.<br>Valmis!!<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Crepe-suzette_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-4926\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Crepe-suzette_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Crepe-suzette_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Crepe-suzette_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Crepe-suzette_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-4921\" data-postid=\"4921\" class=\"themify_builder_content themify_builder_content-4921 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Klassikaline Prantsuse magustoit, mille algusaeg ei ole v\u00e4ga selgelt defineeritud, aga arvatakse, et see kuulub 19 sajandi l\u00f5puaastatesse. Tegemist on \u00f5hukeste pannkookidega, mida serveeritakse kreemiga, mida valmistatakse kas apelsini v\u00f5i mandariini mahlast ja riivitud koorest, millele on lisatud suhkrut ja v\u00f5i ning lisamaitsena kas Grand Marineri, Cointreaud, apelsini Curacao lik\u00f6\u00f6ri, mis sageli pannakse serveerimisel lauas [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4924,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49,19,1],"tags":[556,365,50],"class_list":["post-4921","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magustoidud","category-rahvustoidud","category-uncategorized","tag-butter","tag-french","tag-apelsin","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4921","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=4921"}],"version-history":[{"count":30,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4921\/revisions"}],"predecessor-version":[{"id":4954,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4921\/revisions\/4954"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/4924"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=4921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=4921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=4921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}