Crepas Suzette Con Cremoso Relleno Recipes

ORIGINAL FRENCH CRêPES SUZETTE

Steps:

• Gather the ingredients.
• In a big bowl, vigorously whisk the flour, milk, water, eggs, 2 tablespoons of melted butter, orange juice, orange zest, and salt until the batter is completely smooth. Allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes.
• Use some of the remaining melted butter to grease a crêpe pan , large skillet, or nonstick skillet. Heat up over low-medium heat.
• Add 3 tablespoons of batter to the pan and swirl it until the bottom of the pan is covered with batter.
• Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.
• Loosen the edges of the crêpe, slide a spatula under it, and then gently flip it. If you don't have a spatula, use your fingers, a fork, or carefully flip it in the air using just the pan.
• Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat the process with the remaining batter, lightly greasing the pan with melted butter every time. Set aside.
• In a large skillet set over medium heat, melt half of the butter until it foams.
• Remove the skillet from the heat and sprinkle half of the sugar over the melted butter.
• Carefully add half of the orange liqueur. The mixture will ignite.
• When the flame goes out, add each crêpe to the pan to coat both sides in the orange syrup.
• Fold the crêpes into quarters or roll them up.
• Melt the remaining butter in the same skillet, remove it from the heat, and add the remaining sugar and Grand Marnier.
• For serving, place 1 or 2 crêpes per person on a plate, top with a scoop of ice cream, and drizzle with orange syrup. Serve immediately.
• Enjoy.

CRêPES SUZETTE

Steps:

• In a small saucepan, combine orange juice, zest, butter and sugar. Place over high heat and bring to boil; reduce heat to medium-low. Simmer until syrupy, 10 to 15 minutes. Remove from heat, and set aside.
• Fold crepes into quarters, and arrange in circular pattern, slightly overlapping, in a nonreactive skillet or other shallow flameproof pan. Pour warm syrup on top (reserve syrup pan), and place over low heat until crepes are warm, about 5 minutes.
• Warm liqueur in pan that held orange syrup. When crepes are hot, pour liqueur on top; carefully touch a flame to surface to light it. Serve immediately, spooning crepes and sauce onto each plate.

ULTIMATE CRêPES SUZETTE

Steps:

• Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, oil and 2 tbsp of the milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream. Finally, add the beer.
• Heat a 15cm/6in crêpe pan. Measure 21⁄2 tbsp of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan. When the crêpe is golden underneath (in about 15 seconds if pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.
• Slide the crêpe on to a plate. Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them. You can freeze the pancakes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap and keep in the fridge. To reheat, put on an ovenproof plate, cover with foil and warm in a 180C/Gas 4/fan oven 160C for 10-15 minutes. (If using for Crêpes Suzette, warm through in the sauce.)
• TO MAKE CRÊPES SUZETTE - Make the crêpes as above.
• For the sauce, heat the butter and sugar in a deep frying pan (about 25cm/10in) over a low heat, stirring occasionally, until the sugar begins to dissolve; turn up the heat and bubble quite fast, until the mixture just starts to go brown and caramelise (about 4 minutes), stirring only towards the end. Pour in the orange juice (see left); add the orange and lemon zests, letting the mixture bubble for 3-4 minutes to thicken slightly. Add the Grand Marnier and cognac, heat for a few seconds and lower the heat.
• Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan. Continue the coating and folding with the remaining pancakes. Serve 2-3 crêpes per person with the sauce.

CRêPES SUZETTE

Steps:

• Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
• Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
• Immediately slide the pan off the heat and add the orange juice - be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
• Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

CREPES SUZETTE

Steps:

• Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
• Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
• In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
• Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.

CREPES SUZETTE

Steps:

• For the crepes: In a blender, add the milk, eggs, melted butter and 1/4 cup water; blend to combine. Add the flour, sugar and salt and blend, scraping down the sides of the blender as needed, until smooth, about 1 minute. Cover and let the batter rest in the refrigerator for at least 30 minutes and up to 1 hour.
• Re-blend the batter just before cooking. Heat a nonstick crepe pan or 10-inch nonstick sauté pan over medium heat. Coat the pan with a small amount of butter and allow it to froth and bubble. Ladle about 1/4 cup batter into the center of the pan and lift and swirl to spread the batter evenly over the bottom of the pan in a circular motion. When the crepe begins to set, the edges get a little lacy and the bottom gets a little color, about 1 minute, carefully flip with a spatula. Continue cooking until lightly browned on the second side, about 45 seconds. Transfer to a plate or sheet pan. Repeat until the batter is used up, stacking the crepes as made. (You should have about 8 crepes.)
• For the sauce: In a 10-inch skillet, bring the juice to a simmer over medium-high heat. Add the sugar and continue to simmer until the juice reduces down by two-thirds, or until thickened, 5 to 7 minutes.
• Melt half the butter in a nonstick skillet over medium heat. Add half the orange segments, half the zest strips and half the reduced orange juice and allow the orange segments to soften and the liquid to reduce, about 1 minute. Fold each crepe in half, and then in half again to form triangles. Add half the folded crepes to the sauce in a single layer, then allow them to be gently coated in the sauce. Flip and coat the other side. Add half the orange liqueur to the pan and allow it to reduce slightly. Pour half the cognac into the pan, then tip the pan to catch the flame and ignite the sauce. (Alternatively, use a long stick lighter to ignite the liquor.) Allow the flame to burn off the alcohol. Transfer the crepes to plates and serve with the Whipped Crème Fraîche. Repeat the process with the remaining ingredients to make 2 more servings.
• Lightly whisk the crème fraîche and vanilla paste in a chilled bowl until the crème fraîche is slightly loosened up and the vanilla is incorporated. Chill until ready to use.

KATE'S EASY CREPES SUZETTE

Steps:

• Cream the powdered sugar into the butter until you have a smooth texture.
• Add lemon zest, lemon juice, and Grand Marnier. It will break down (look a little curdled) when you add the citrus and alcohol but that is okay.
• Spread the mixture over each crepe.
• Fold the crepes in quarters and pile together.
• Keep crepes warm in a 200 degree Fahrenheit oven.

CREPAS SUZETTE CON CREMOSO RELLENO

Steps:

• Derrite 3 cdas. de mantequilla. Pon los huevos y la leche en un tazón grande; revuélvelos bien utilizando un batidor de varillas. Agrega la harina con 2 cdas. de azúcar; usa el batidor para revolver bien el batido. Déjalo reposar 30 min.
• Rocía una sartén de 6 a 8 pulgs. con aceite en aerosol; caliéntala a fuego medio. Vierte 1/4 taza del batido en la sartén; menea la sartén para que el batido cubra el fondo de forma pareja. Cocina el batido de 1 a 2 min. o hasta que la crepa se dore un poco por debajo. Pasa una espátula alrededor de todo el borde de la crepa para aflojarla de la sartén; voltea la crepa. Cocínala 1 min. o hasta que se dore un poco por debajo. Retírala de la sartén; resérvala. Repite el procedimiento con el resto del batido para terminar con 8 crepas en total.
• Mezcla bien el queso crema y la mermelada; unta unas 2 cdas. en cada crepa, pero deja sin untar 1/2 pulg. del borde. Dobla la crepas por la mitad y otra vez en cuartos. Repite el procedimiento con el resto de las crepas.
• Hierve los jugos con el resto de la mantequilla y del azúcar a fuego medio en una sartén grande y, revolviéndolos de vez en cuando, cocínalos de 5 a 6 min. o hasta que espesen un poco. Agrega las crepas ya dobladas y, bañándolas de vez en cuando con la salsa, cocínalas a fuego medio-alto de 5 a 6 min. o hasta que se terminen de calentar.

FRENCH CREPES SUZETTE

Steps:

• (Optional orange & lemon zests for sauce)At least a day or two before making Crepes suzette, slice a thin piece form the outer rind of an orange, large enough to cover the ball of your thumb, and a smaller piece of lemon rind. Cut both into thin strips, add to 2 tablespoons of vanilla sugar, cover and put away until the sugar absorbs the flavoring oils.
• To make the vanilla sugar:.
• In a glass container, place the sugar and the vanilla bean, cover the container tightly. Set mixture aside (the sugar will be sufficiently scented with vanilla to be used in a week or so). Vanilla sugar will keep indefinitely in an airtight container at room temperature (do not need refrigerate). Replenish sugar as it is used. The vanilla bean is good as long as it is fragrant.
• To make the crepes:.
• Stir the eggs, flour, milk, salt, and water to the consistency of olive oil, or until it will pour back silently and smoothly from a foot or more above the mixing bowl (batter which should have the consistency of light cream, just thick enough to coat a wooden spoon). NOTE: A blender or food processor may also be used for the mixing.
• Heat in a frying pan or crepe pan with 2 tablespoons of butter.
• Pour in enough batter to cover the bottom of the pan. Move the pan to spread the batter thinly, and keep it moving.
• After one minute, turn the pancake upside down, then turn it again, until it is nicely browned.
• Fold the crepe in half, and fold again to form a triangle.
• Proceed to make the remaining crepes, adding butter to the pan only if the crepes begin to stick.
• To make the sauce, melt the butter in a large frying pan.
• When it begins to bubble, pour in 3 ounces of the blended liqueurs.
• When the mixture is warm, carefully flame the liqueurs.
• When the fire goes out, add the vanilla sugar mixture (sugar, lemon, and orange peel).
• Plunge the folded crepes/pancakes into the warm sauce.
• Turn them, and add the remaining 2 ounces of blended liqueurs.
• When the fire dies down again, they are ready to serve.
• Garnish with thin strips of orange zest.
• Serve three crepes per portion. Spoon a little of the remaining sauce over each serving.

TRADITIONAL CREPES SUZETTE

Steps:

• Make batter: Whisk together milk, sugar, butter, eggs, and oil. Sift together flour and salt. Whisk milk mixture into flour mixture. Pour batter through a fine sieve into a large bowl. Whisk in beer. Refrigerate, covered, 6 hours (or overnight).
• Let batter stand at room temperature 15 minutes. Heat a crepe pan or a 12-inch nonstick skillet over medium heat. Pour 1/4 cup batter into pan, swirling to cover bottom. Cook, flipping once, until golden, about 2 minutes per side. Repeat.
• Make filling: Stir together butter, sugar, liqueur, and zest. Spread 2 teaspoons over 1 crepe. Roll up; place on a baking sheet, seam side down. Repeat.
• Make sauce: Bring juice and sugar to a simmer in a saucepan over medium heat; skim foam. Whisk together cornstarch and 1 tablespoon water; add to pan. Whisk in liqueur. Cook until thickened, about 5 minutes. Remove from heat; whisk in butter, 1 piece at a time.
• Preheat oven to 350 degrees. Cover crepes with foil; heat in oven 10 minutes. Transfer to plates. Top with sauce and oranges. Dust with confectioners' sugar.

CREPES SUZETTE

Steps:

• Infuse brown-sugar cubes with orange oil by rubbing them over the skins of the blood oranges. Place sugar cubes in a mortar and pestle, and crush.
• Brush a large skillet with clarified butter, and heat over medium-high heat. Add a crepe to the skillet. Brush one side of the crepe with clarified butter, sprinkle with 1/8 teaspoon sugar, and drizzle with 1/4 teaspoon orange-flavored liqueur; keep the pan moving to prevent the crepe from sticking. Then fold the crepe into quarters, and push to one side of the pan. Repeat with remaining crepes, again, keeping pan moving. Pour blood orange juice over the pile of crepes. Remove pan from heat, and add 1 tablespoon orange-flavored liqueur to skillet. Return skillet to heat, and ignite. Cook until flames subside. Serve immediately.

CREPAS CON RELLENO CREMOSO

Steps:

• Bate bien con un batidor de varillas los huevos y la leche en un tazón mediano. Incorpora la harina. Deja reposar el batido durante 30 min.
• Rocía una sartén de 8 pulgs. con aceite en aerosol. Caliéntala a fuego medio. Vierte 1/4 taza del batido en la sartén; inclínala para distribuir el batido parejamente sobre el fondo. Cocina cada crepa de 1 a 2 min. o hasta que esté ligeramente dorada por abajo. Pasa una espátula por el borde de la crepa para despegarla de la sartén; voltéala. Cocínala durante 1 min. o hasta que esté ligeramente dorada por abajo. Sácala de la sartén; reserva. Repite esto con el resto del batido para preparar un total de 8 crepas.
• Bate bien el queso crema con el azúcar, la cáscara rallada y el jugo del limón. Esparce 2 cdas. colmadas de la mezcla de queso crema sobre cada crepa; dóblala en cuartos. Ponlas sobre platos para postre.
• Cocina revolviendo la mermelada con el agua en una olla a fuego bajo de 2 a 3 min. o hasta que esté completamente caliente. Sirve las crepas regadas con esta salsa.