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| Crêpes Suzette |
Crêpes Suzette can be an incredibly complicated recipe and it really doesn’t
have to be. I developed a crêpe recipe and a Suzette sauce that can be brought
together in all of the flavor and flair without all of the ridiculous work called for in
most recipes
Ingredients
For the Crêpes:
2 tablespoons melted butter
1 1/2 cup milk
2/3 cup flour
1/2 teaspoon salt
3 whole eggs
For the Suzette sauce:
1/3 cup freshly squeezed orange juice
1/4 cup unsalted butter
2 tablespoons sugar
1/4 teaspoon freshly grated orange peel
1/4 cup Grand Marnier, reserve
Method
In medium bowl with wire whisk, beat butter and remaining crepe ingredients until
smooth. Chill 2 hours.
Brush bottom of 7" crêpe pan with melted butter. Over medium heat, heat pan;
pour scant 1/4 cup batter to coat bottom; cook 2 minutes until top is set, underside
slightly browned. Loosen crêpe; invert, cook other side 30 seconds. Slip crêpe
onto waked paper. Continue with the next crêpe. Stack crêpes between waxed
paper. Use immediately or wrap in foil and refrigerate.
30 minutes before serving, prepare Suzette sauce:
In a skillet over low heat combine the orange juice, butter, sugar and orange peel
until butter melts.
Fold crêpes in quarters; arrange in the warmed Suzette sauce in the skillet;
simmer for 10 minutes. Pour the Grand Marnier evenly over the crêpes and
sauce. Heat the Grand Marnier a minute or two; remove from heat. Light a match
and CAREFULLY touch it to the crêpes and sauce. Serve immediately.
WARNING: Cooking with and flaming alcohol should be taken with the utmost
seriousness and precautions. Always measure alcohol and pour from the measuring
device. NEVER pour alcohol into a hot pan from the bottle. Always pour alcohol
into a hot pan that has been removed from the heat.
have to be. I developed a crêpe recipe and a Suzette sauce that can be brought
together in all of the flavor and flair without all of the ridiculous work called for in
most recipes
Ingredients
For the Crêpes:
2 tablespoons melted butter
1 1/2 cup milk
2/3 cup flour
1/2 teaspoon salt
3 whole eggs
For the Suzette sauce:
1/3 cup freshly squeezed orange juice
1/4 cup unsalted butter
2 tablespoons sugar
1/4 teaspoon freshly grated orange peel
1/4 cup Grand Marnier, reserve
Method
In medium bowl with wire whisk, beat butter and remaining crepe ingredients until
smooth. Chill 2 hours.
Brush bottom of 7" crêpe pan with melted butter. Over medium heat, heat pan;
pour scant 1/4 cup batter to coat bottom; cook 2 minutes until top is set, underside
slightly browned. Loosen crêpe; invert, cook other side 30 seconds. Slip crêpe
onto waked paper. Continue with the next crêpe. Stack crêpes between waxed
paper. Use immediately or wrap in foil and refrigerate.
30 minutes before serving, prepare Suzette sauce:
In a skillet over low heat combine the orange juice, butter, sugar and orange peel
until butter melts.
Fold crêpes in quarters; arrange in the warmed Suzette sauce in the skillet;
simmer for 10 minutes. Pour the Grand Marnier evenly over the crêpes and
sauce. Heat the Grand Marnier a minute or two; remove from heat. Light a match
and CAREFULLY touch it to the crêpes and sauce. Serve immediately.
WARNING: Cooking with and flaming alcohol should be taken with the utmost
seriousness and precautions. Always measure alcohol and pour from the measuring
device. NEVER pour alcohol into a hot pan from the bottle. Always pour alcohol
into a hot pan that has been removed from the heat.
