CREPES SUZETTE
An elegant dessert of lovely, paper thin crepes in a delicious orange sauce. For the adventurous chef, use orange flavored liqueur and flambe it for a dramatic tableside presentation. Otherwise, orange extract can be substituted. For easier conversion, I added the measurements in metric.
Provided by gemini08
Categories Breakfast
Time 45m
Yield 16 Crepes, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For the batter: In a blender, combine milk, eggs and melted butter; cover and mix.
- Reduce to low speed and gradually add flour and salt; blend for one minute.
- Strain the batter through a sieve, cover and refrigerate for one hour.
- Spray a nonstick skillet with cooking spray, heat over medium heat.
- Pour a 1/4 cup (60ml) of batter into the pan. Lift and swirl pan to evenly cover entire surface; cook for one minute.
- Lift edge with a spatula to loosen and turn; cook 30 seconds more, repeat with remaining batter.
- To prepare sauce: Melt remaining 1/2 cup (125ml) butter in a large nonstick skillet over medium heat, add sugar, orange peel and juice, simmer @ 2 minutes.
- Place crepes, one at the time, into sauce and turn to coat.
- Fold each crepe into quarters and place along the edge of the pan.
- Repeat with remaining crepes until the pan is filled with folded crepes.
- Add liqueur or extract.
- Carefully ignite pan with a match or lighter to flambe (optional).
- As soon as flame subsides, serve immediately. Garnish with orange slices.
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amr osama
[email protected]I'm allergic to oranges. Can I use a different fruit in the sauce?
Layan Almawed
[email protected]This recipe is way too complicated. I'm not going to try it.
Arsharif01 Arsharif01
[email protected]I'm not a fan of orange zest. Is there anything else I can use to flavor the sauce?
Masindi Rudzani
[email protected]The sauce didn't really thicken up for me. I'm not sure what I did wrong.
Femi Oni
[email protected]The crêpes were a bit too thick for my liking. I think I'll try using a different recipe next time.
OG TANVEER
[email protected]I thought the sauce was a bit too sweet for my taste. I might try reducing the amount of sugar next time.
Floyd Hagood
[email protected]I've tried this recipe a few times and I can never seem to get the crêpes thin enough. Any tips?
Jeff Domenick
[email protected]This recipe is a bit tricky, but it's worth the effort. The crêpes are delicate and the sauce is divine.
brennan bendimire
[email protected]I made this for my husband's birthday and he loved it! He said it was the best Crêpes Suzette he'd ever had.
Khuram Khan
[email protected]This is my go-to recipe for Crêpes Suzette. It's always a crowd-pleaser.
Aminathi Matiwane
[email protected]I've made this recipe several times and it's always a hit. The crêpes are always perfect and the sauce is to die for.
Lesia Chiripamberi
[email protected]I'm not a huge fan of crêpes, but I thought I'd give this recipe a try. I was pleasantly surprised! The crêpes were light and fluffy, and the sauce was tangy and sweet.
Anam Batool
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the addition of orange zest to the sauce.
tlorjw
[email protected]My first attempt at Crêpes Suzette turned out great! The crêpes were thin and lacy, and the sauce was rich and flavorful.
Diplok Thapa
[email protected]I've tried a few different Crêpes Suzette recipes and this one is by far the best. The sauce is perfectly balanced and the crêpes are cooked to perfection.
ChesPinwheel
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The crêpes are so delicate and the sauce is divine.
Bartosz Skrzycki
[email protected]I made this for a dinner party last weekend and it was a huge hit! Everyone loved the light and fluffy crêpes and the citrusy sauce. I will definitely be making this again.
Mogno Saha
[email protected]Crêpes Suzette is a classic dessert that always impresses. The combination of orange zest, butter, and sugar creates a delicious sauce that perfectly complements the delicate crêpes. I highly recommend trying this recipe if you're looking for a speci