Crepes Suzette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup flour4 large eggs1 1/4 cup milk1 pinch of salt1/2 stick unsalted buttervegetable oil for oiling pans1/2 stick unsalted butter3 tablespoons sugar1 orange, juice and grated rind1/3 cup orange liqueur (such as Cointreau or Grand Marnier)
Mix the flour, eggs, milk and salt in a blender.
Blend just until smooth.
Add melted butter and combine.
The batter should be the consistency of light cream.
Let sit in the refrigerator for at least 2 hours (preferably overnight).
Lightly oil a crepe pan and set over medium heat.
Pour about 1/4 cup batter into pan and swirl until the pan is coated. Cook crepes until the top begins to look dry, about 60 seconds.
Turn and cook the other side 30 seconds.
For Sauce:
In large skillet, melt the butter.
When foamy, add sugar and stir until dissolved.
Add rind and juice; bring to a simmer.
Turn heat to low.
Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again.
Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce!
Warm liqueur, and pour over the pan of crepes.
Using a long match, ignite the sauce.
Remove pan from heat.
When flames subside, place crepes on dessert plates. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Blend just until smooth.
Add melted butter and combine.
The batter should be the consistency of light cream.
Let sit in the refrigerator for at least 2 hours (preferably overnight).
Lightly oil a crepe pan and set over medium heat.
Pour about 1/4 cup batter into pan and swirl until the pan is coated. Cook crepes until the top begins to look dry, about 60 seconds.
Turn and cook the other side 30 seconds.
For Sauce:
In large skillet, melt the butter.
When foamy, add sugar and stir until dissolved.
Add rind and juice; bring to a simmer.
Turn heat to low.
Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again.
Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce!
Warm liqueur, and pour over the pan of crepes.
Using a long match, ignite the sauce.
Remove pan from heat.
When flames subside, place crepes on dessert plates. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 527.6
- Total Fat: 30.8 g
- Cholesterol: 282.2 mg
- Sodium: 97.7 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 1.2 g
- Protein: 12.4 g
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