Crepe Suzette Recipes

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CRêPES SUZETTE



Crêpes Suzette image

This classic French recipe is a fine way to elevate the humble pancake into a smart pudding

Provided by Good Food team

Categories     Dessert

Time 50m

Number Of Ingredients 7

1x classic pancake recipe (see 'Goes well with')
3 tbsp caster sugar
250ml freshly squeezed orange juice (2-3 oranges)
zest 1 orange
1 tsp lemon juice
1 tbsp Grand Marnier or Cointreau
50g unsalted butter

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.

Nutrition Facts : Calories 451 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.17 milligram of sodium

CREPES SUZETTE



Crepes Suzette image

Every dinner party needs something entertaining to make it memorable, and what's more entertaining than setting things on fire? Serve these crepes tableside on that gorgeous platter that you've just been dying to have an excuse to use. For a little extra decadence, serve with a bit of unsweetened whipped cream.

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup instant flour
1 cup whole milk
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1/4 teaspoon kosher salt
2 large eggs
Nonstick cooking spray
1 cup orange juice
1/4 cup orange marmalade
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Zest of 1 orange
1 stick unsalted butter
1/3 cup orange liqueur, such as Grand Marnier
Sliced oranges, for garnish

Steps:

  • For the crepes: Put the flour, milk, butter, sugar, salt and eggs in a blender and puree until completely smooth. Cover and refrigerate for at least 1 hour or up to overnight.
  • Place a nonstick 8-inch skillet or crepe pan over medium heat and coat with a thin layer of cooking spray. Carefully pour a few tablespoons of the batter into the center of the pan, swirling to coat the bottom with the thinnest possible layer. Cook, undisturbed, until the edges are golden and the top looks just about set, then flip and cook for another 30 seconds. Remove to a plate, top with a piece of wax paper or parchment and repeat until all the batter has been used.
  • For the sauce: Whisk together the orange juice, marmalade, sugar, cinnamon, salt and orange zest in a medium saucepan. Bring to a boil, then reduce to a simmer. Whisk in the butter a tablespoon at a time, adding the next piece once the previous piece has completely melted. Turn off heat and whisk in the orange liqueur.
  • Fold crepes into quarters and arrange on a platter with sliced oranges. Tableside, use a stick lighter to ignite the sauce, then slowly and evenly pour over the crepes. Once the fire extinguishes itself, eat immediately.

ORIGINAL FRENCH CRêPES SUZETTE



Original French Crêpes Suzette image

This easy crêpes Suzette recipe features orange crêpes with a buttery Grand Marnier orange sauce. This can be eaten for dessert or breakfast.

Provided by Rebecca Franklin

Categories     Dessert

Time 45m

Yield 8

Number Of Ingredients 15

For the Crêpes:
1 cup all-purpose flour
1/2 cup milk
1/2 cup less 1 tablespoon water
2 eggs
2 tablespoons butter ( melted )
2 teaspoons orange juice
1 1/2 teaspoons orange zest
1/4 teaspoon salt
1 tablespoon butter (for cooking)
For the Orange Syrup:
16 tablespoons butter (divided)
4 tablespoons granulated sugar (divided)
4 ounces Grand Marnier (divided)
Topping: vanilla ice cream

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.

Nutrition Facts : Calories 448 kcal, Carbohydrate 31 g, Cholesterol 131 mg, Fiber 1 g, Protein 5 g, SaturatedFat 19 g, Sodium 122 mg, Sugar 18 g, Fat 31 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

ULTIMATE CRêPES SUZETTE



Ultimate Crêpes Suzette image

Whip up the ultimate pancakes and Crêpes Suzette with Angela Nilsen's recipes

Provided by Angela Nilsen

Categories     Dessert, Dinner, Lunch, Supper, Treat

Time 35m

Yield Makes 16-17, 2-3 per person

Number Of Ingredients 13

100g plain flour
1 tbsp golden caster sugar
2 large eggs
1 tbsp sunflower oil
300ml semi-skimmed milk
splash of beer , about 2 tbsp (optional)
100g butter
100g golden caster sugar
150ml freshly squeezed orange juice (about 12 large oranges)
2 tsp finely grated orange zest
1 tsp finely grated lemon zest
3 tbsp Grand Marnier
2 tbsp cognac

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.

Nutrition Facts : Calories 373 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.46 milligram of sodium

CRêPES SUZETTE



Crêpes Suzette image

This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat. For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm. But I must admit to taking, more than once, an even quicker route: using good store-bought crepes. Once they're immersed in the sweet orangey syrup, they will not betray their prefabricated origins.

Provided by Nigella Lawson

Categories     project, dessert, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup freshly squeezed orange juice
Finely grated zest of 1 orange
10 tablespoons unsalted butter
1/3 cup superfine sugar
8 to 12 crepes (see recipe)
1/3 cup Grand Marnier, Cointreau or triple sec liqueur

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.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 25 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 14 grams, Sodium 282 milligrams, Sugar 22 grams, TransFat 1 gram

CREPES SUZETTE



Crepes Suzette image

Provided by Alton Brown

Categories     dessert

Time 36m

Yield 4 servings

Number Of Ingredients 14

Sweet crepes, recipe follows
1/2 pound butter, softened
4 tablespoons sugar
4 ounces of your favorite liquor
4 scoops of vanilla ice cream
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons of your favorite liqueur
Butter, for coating the pan

Steps:

  • Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.
  • In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  • Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

CREPES SUZETTE



Crepes Suzette image

Provided by Bobby Flay

Categories     dessert

Yield 4 Servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour
Pinch salt
3 eggs
1/2 cup sugar
2 cups milk
1 tablespoon orange liqueur (recommended: Grand Marnier)
1 teaspoon vanilla extract
1 tablespoon orange zest
1/2 cup clarified butter
1 1/2 cups freshly squeezed orange juice
2 tablespoons sugar
2 teaspoons grated orange zest
2 tablespoons orange liqueur (recommended: Grand Marnier)
3 oranges, peeled and sectioned
Vanilla ice cream, for serving

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



Crepes Suzette image

Provided by Geoffrey Zakarian

Categories     dessert

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

2/3 cup whole milk, at room temperature
2 large eggs, at room temperature
3 tablespoons unsalted butter, melted and cooled, plus additional for greasing the pan
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon kosher salt
2 cups freshly squeezed (pulp-free) orange juice
3 tablespoons sugar
2 tablespoons unsalted butter
2 oranges, 1 zested in long strips with a citrus zester, both segmented
1/4 cup orange-flavored liqueur, preferably Grand Marnier
3 ounces cognac
Whipped Crème Fraîche, recipe follows, for serving
1 cup (8 ounces) crème fraîche
1 teaspoon vanilla paste

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.

CREPES SUZETTE



Crepes Suzette image

Provided by Food Network

Categories     dessert

Time 35m

Yield 8 crepes or 4 servings

Number Of Ingredients 11

2 eggs
1/2 cup milk
1/8 teaspoon salt
1/2 teaspoon sugar
1/2 cup flour
Butter, for crepe pan, plus 12 tablespoons
4 teaspoons vanilla sugar
2 oranges, grated
1/2 cup orange juice
2 tablespoons orange flavored liqueur (recommended: Grand Marnier)
2 tablespoons cognac

Steps:

  • In a medium bowl, whisk together the eggs and milk. Whisk in the salt, sugar, and flour. Set aside for 30 minutes. In a nonstick 8 to 10-inch skillet, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle about 1/8 cup (2 tablespoons) into the batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up.
  • In a food processor blend together the 12 tablespoons butter, sugar, orange rind, and juice. Chill. When ready to serve, melt the orange butter in a saute pan over an open flame to make a sauce. Add the crepes one at a time using a fork to flip them to coat both sides. When coated fold the crepe into quarters, push it to the side of the pan and continue coating another one. Overlap the folded crepes on one side of the pan while you coat the rest. When all of them have been dressed in the orange butter, pour the orange liqueur and cognac into the pan and warm it, then tip your pan towards the flame to ignite it. Let the flame die down and serve 2 crepes per person.

TRADITIONAL CREPES SUZETTE



Traditional Crepes Suzette image

Beer, traditionally found in this dish, ferments the batter and adds flavor to these delicious crepes suzettes.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Yield Makes about 14

Number Of Ingredients 19

2 cups milk
1 teaspoon sugar
5 tablespoons unsalted butter, melted
3 large eggs
1 tablespoon vegetable oil
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup beer (not dark)
1 1/2 sticks (12 tablespoons) unsalted butter, softened
3 tablespoons sugar
4 teaspoons Grand Marnier or other orange-flavored liqueur
Finely grated zest of 1 orange
2 oranges, peel and pith removed, flesh cut into segments
Confectioners' sugar, for dusting
2 cups orange juice
1/4 cup sugar
1 tablespoon cornstarch
3 tablespoons Grand Marnier or other orange-flavored liqueur
2 tablespoons cold unsalted butter, cut into small pieces

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



Crepes Suzette image

This iteration of a tasty Crepes Suzette uses blood oranges instead of typical oranges, for bright, delicious flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 6

4 brown-sugar cubes
2 blood oranges
2 tablespoons clarified butter, melted
8 French Crepes
Freshly squeezed juice from 1 blood orange
1 tablespoon plus 2 teaspoons orange-flavored liqueur, such as Cointreau or Grand Marnier

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.

KATE'S EASY CREPES SUZETTE



Kate's Easy Crepes Suzette image

Here's a filling for Crepes Suzette without the traditional flaming--less fun but very good! You can substitute Triple Sec, Cointreau, Limoncello or other liquers for the Grand Marnier. Step-by-step photos are posted in the French Forum under "Techniques." I recommend recipe #170083 made with butter.

Provided by Chef Kate

Categories     Dessert

Time 15m

Yield 8-10 crepes

Number Of Ingredients 6

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 lemon, zest of
1 lemon, juice of
2 teaspoons Grand Marnier
8 -10 crepes

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.

Nutrition Facts : Calories 234.1, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 3.3, Carbohydrate 8, Sugar 7.5, Protein 0.3

CREPES SUZETTE



Crepes Suzette image

Make and share this Crepes Suzette recipe from Food.com.

Provided by LMillerRN

Categories     < 60 Mins

Time 50m

Yield 12 crepes, 6 serving(s)

Number Of Ingredients 15

1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1 cup milk
1/3 cup water
3 eggs
3 tablespoons butter, melted
4 tablespoons butter
1/2 cup fresh orange juice
1/3 cup sugar
1 teaspoon fresh lemon juice
1 orange, zest of (optional)
1/2 cup Grand Marnier, plus
2 tablespoons Grand Marnier, divided
2 tablespoons cognac

Steps:

  • To make crepes,combine flour, sugar and salt in a food processor and process briefly. With motor running, add milk, water, eggs and butter through feed tube. Process until smooth. Let stand 30 minutes before using.
  • Make crepes as directed:.
  • IF your pan is not nonstick, film it with a light coat of butter or oil. Heat until you hold your hand an inch away and feel the heat, then ladle in a small amount of batter, about 2 Tablespoons.
  • Lift the pan and rotate it, swirling a thin, even coating of patter all over the pan. Keep swirling until the batter stops moving.
  • Set the pan on the burner and cook about 15 seconds, until the top is dry. Using a thin spatula, lift one edge. Using your fingers if necessary , lift the crepe and turn it over, then use your fingers to nudge out any wrinkles.
  • Cook until the crepe moves when you jerk the pan. Slip out onto waxed paper.
  • Orange Butter Sauce:.
  • In a large skillet over medium heat, combine butter, oj, sugar, lemon juice and orange zest, if using.
  • Bring to a boil, stirring to melt sugar, then boil until slightly thickened, 2-3 minutes. Stir in 2 T Grand Marnier and cognac. Return to boil for 30 seconds. Remove from heat.
  • One by one, place a crepe in the sauce and turn it over to coat. Fold crepe in half, then in quarters. Place on warmed plate with point toward the middle.
  • continue with each crepe, overlapping each one slightly.
  • Spoon extra sauce over the crepes.
  • Heat 1/2 c Grand Marnier briefly in a microwave or in a ladle held over burner. Pour over crepes and ignite with a long handled match, or light in ladle and pour flaming liquor over the crepes.
  • Serve immediately when flames die.

Nutrition Facts : Calories 318, Fat 17.7, SaturatedFat 10.2, Cholesterol 147.1, Sodium 248.1, Carbohydrate 33.4, Fiber 0.6, Sugar 15.2, Protein 6.9

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CRêPES SUZETTE RECIPE - GREAT BRITISH CHEFS
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print recipe. 1. In a large bowl, whisk together the eggs, flour and sugar and add a third of the milk. Whisk until smooth, gradually stirring in the rest of the milk and the cream. Add a pinch of salt and allow the batter to rest for an hour. 125g of plain …
From greatbritishchefs.com


RECIPE - CRêPES SUZETTE
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2 tbsp (25 mL) vegetable oil. 1. Combine all ingredients except oil in a food processor or blender. Process until smooth. Pour into a bowl, cover and leave on the counter for 2 hours. 2. Place a 7-inch (18-cm) skillet or crêpe pan on …
From lcbo.com


CREPES SUZETTE | WILLIAMS SONOMA
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Repeat with the remaining batter, adding more butter to the pan as needed. You should have 12 crepes. In a fry pan over medium-high heat, melt 4 Tbs. of the suzette butter and add 4 crepes to the pan. Using 2 forks, turn the crepes in …
From williams-sonoma.com


CRêPES SUZETTE RECIPE | TASTE OF FRANCE
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2019-05-31 1 To make the crêpes, whisk all the ingredients together in a bowl to form a smooth batter. Set aside for at least an hour in a cool place. 2 Place a small frying pan over medium heat and add a little butter, then a ladleful of batter and …
From tasteoffrancemag.com


CRêPES SUZETTE FLAMBéED, RECIPE AND STORY - MY PARISIAN KITCHEN
When no alcohol remain, flames will disapear. Cover crêpes folded in 4, cover with orange zests. . Or soak folded in 4 crêpes in the sauce. Heat Grand Marnier and flambé. Add orange zests. . Whatever solution you choose, ideally leave crêpes in the Suzette sauce for a few minutes so that crèpes take all the sauce flavours.
From myparisiankitchen.com


FRENCH CRêPES SUZETTE | CANADIAN GOODNESS
Brush melted butter over bottom of pan. Add 2 tbsp (30 mL) batter and rotate quickly to spread batter completely over bottom of pan. Cook about 1 min or until lightly browned. Turn and cook 30 sec. Remove from pan. Repeat with remaining batter. To store, separate each crêpe with waxed paper. Wrap in foil.
From dairyfarmersofcanada.ca


CRêPES SUZETTE | TLN
For 1 serving of Crêpe Suzette: Melt orange butter in 8-inch skillet over medium heat. Add 2 heaping tbsp. orange butter and juice of about 1 orange. Bring to a boil and let reduce until light and syrupy, about 1 to 2 minutes. Fold a crêpe into quarters and add to skillet, turning to coat. Repeat with 1 more crêpes.
From tln.ca


HOW TO MAKE CREPES SUZETTE-AN ELEGANT DESSERT
2020-06-15 Add the orange and lemon juice and zest and stir well. Add the butter cut into cubes. Stir well until butter is completely melted and the sauce is bubbling and thicken for about 1 minute. Stir in the Grand Marnier or your choice of liqueur, if …
From joyofeatingtheworld.com


CREPE SUZETTE - SIMPLE HOME COOKED RECIPES
2021-02-12 Take 2 oranges and using a Zester strip the zest into a pan of cold water. Bring the pan to the boil for 30 seconds, drain and set aside. Extract the juice from the 2 oranges, set aside. Segment the 3rd orange and set aside. Heat a wide, shallow, heavy-based pan (large enough to hold 6 folded crepes) over a medium heat, then add the butter and ...
From simplehomecookedrecipes.com


CLASSIC CREPES SUZETTE WITH RUM - ALL DAY I EAT LIKE A SHARK
Assembly and Flambe. First you will need to make the crepes, using a cast iron pan or crepe pan, preheat and melt butter. Pour batter to make crepes roughly 1-2mm thick and 5-6 inches diameter. Once lightly browned on the bottom remove and set aside. Once your crepes are ready, take 3-4 crepes and fold into quarters.
From alldayieat.com


CREPE SUZETTE FLAMBE RECIPE | EAT SMARTER USA
1. For the batter: In a bowl, whisk together the eggs, milk, flour and sugar until smooth and set aside for 20 minutes. 2. For the sauce: Rinse the oranges. Grate the zest of two oranges. Working over a bowl and following the curve of the fruit, use a paring knife to remove the skin and white pith of the 2 oranges.
From eatsmarter.com


CREPE SUZETTE | BAKING MAD
Crepe Suzette. 0 Reviews. Get Started. About the bake. This classic dessert of pancakes with oranges is often flambéed with brandy at the table - it really is a crowd pleaser. 40 m Total Time. 25 m Prep Time. 15 m Bake Time. 4 Serves. Easy. Method. Method; Ingredients; Reviews (0) Step 1: Place the flour and sugar in a mixing bowl and add the eggs. Beat well gradually …
From bakingmad.com


CREPE SUZETTE - IMMACULATE BITES
2019-09-27 Crepe Suzette Sauce. In a large skillet, heat butter over high heat until it completely melts and bubbly. Pour orange juice and bring to boil. Add the sugar and zests, reduce the heat to a simmer, stir using a wooden spatula until the sugar has melted and the mixture is slightly reduced, for about 5 minutes.
From africanbites.com


CREPES SUZETTE | TASTE FRANCE MAGAZINE
Add it to the crepe batter. Step: 2. Lightly butter the crepe pan over high heat. Use a small ladle to pour some batter into the pan – just enough to cover the pan with a thin layer. When the crepe begins to set and the edges detach easily, use a spatula to turn it over or flip it in the pan. Cook it on the second side for 1 to 2 minutes.
From tastefrance.com


CREPES SUZETTE RECIPE (EASY, MAKE-AHEAD) | KITCHN
2022-04-29 Working one crepe at a time, pick up the crepe on the corner that keeps the crepe fold sealed and dip both sides into the orange mixture. Place the crepe into the skillet, placing the corner you are pinching toward the center of the skillet and pointy side pointed into the next shingle. Repeat dipping and placing, evenly shingling the crepes ...
From thekitchn.com


KUMQUAT CRêPE SUZETTE | RICARDO
Ingredients Crêpes. 1 cup (250 ml) milk; 3/4 cup (180 ml) unbleached all-purpose flour; 2 eggs; 2 tablespoons (30 ml) sugar; 2 tablespoons (30 ml) unsalted butter, melted
From ricardocuisine.com


BEST CREPES SUZETTE RECIPES | FOOD NETWORK CANADA
2005-07-06 Step 1. Whisk all ingredients but beer until smooth (or blend in food processor). Let batter rest for 30 minutes. Stir in beer. Step 2. Heat an 8-inch crepe pan or non-stick pan over medium heat and grease lightly (you may have to play with your heat adjustments for the first few). Spoon about 2 Tbsp of crepe batter into center of pan and swirl ...
From foodnetwork.ca


CREPES SUZETTE EVEN MORE EXOTIC AS A FLAMBEE WITH BRANDY OR …
Cream the butter, sugar, orange rind together. Add the liqueur. Spread this mixture onto each crepe/pancake and roll-up. Place them side-by-side in a flameproof dish and sprinkle with sugar. Place in a hot oven for 5 minutes. At the table, pour the brandy or liqueur onto a heated spoon, ignite and pour over the pancakes.
From lovefrenchfood.com


CRêPE SUZETTE, FRENCH TRADIONAL ORANGE BUTTER CREPE RECIPE
Prepare crêpes Suzette. Preheat your oven to 100°C. Grease your hot pan with butter, cook crêpe for 1 to 2 minutes on the first side, then flip it over and cook for 1 or 2 more minutes. When the 2nd side is cooked, garnish the crepe by spreading a …
From myparisiankitchen.com


BEST FRENCH CREPES SUZETTE RECIPE | SIMPLE. TASTY. GOOD.
Flip the crepe over using a spatula. Bake it for another 2 minutes or so. Transfer the crepe onto a clean plate and cover with tinfoil to keep the crepes warm. Brush the hot pan lightly with extra melted butter, then add an extra spoonful of crepe batter and keep baking crepes until the batter is …
From junedarville.com


CREPES SUZETTE | CANADIAN LIVING
2008-05-12 In small bowl, whisk together eggs, milk, water and 1 tbsp (15 mL) of the butter until consistency of 10% cream, adding up to 2 tbsp (25 mL) more water if too thick. Pour over dry ingredients, whisking until smooth. Strain through fine sieve into bowl. Cover and refrigerate for 1 hour. Stir before using.
From canadianliving.com


CRêPES SUZETTE: PERFECT THE RECIPE - YOUTUBE
This Shrove Tuesday let Maitre d'Hotel at The Rubens at the Palace, Paul Foxton, take you through the steps of making this timeless classic: Crêpes Suzette. ...
From youtube.com


CREPES SUZETTE - MY FRENCH RECIPE
2020-07-09 Crepe suzette recipe Ingredients for the crepes. 1 crepe baking mix; 3 eggs; 1/2 stick of unsalted butter; 3,5 cups of milk; Directions. In a pan, melt the butter with the milk at low heat. Pour the crêpes baking mix into a bowl. Add the eggs and whisk. Pour the milk and melted butter gradually and whisk together until smooth. Heat a lightly oiled frying pan over medium …
From myfrenchrecipe.com


CREPE SUZETTE RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW
Preparation. 1) In a blender, add all the ingredients for the crepes, blend for 1 minute or until very smooth, allow the batter to rest for 10 minutes. 2) Cook the crepes in a non stick 10" skillet using a 1/4 cup measuring cup (watch video to see how I do this) over medium heat, once they are all cooked, set aside.
From laurainthekitchen.com


CREPES SUZETTE - ALTON BROWN
Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small nonstick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip.
From altonbrown.com


CRêPES SUZETTE RECIPE | WOOLWORTHS
175 g unsalted butter (at room temperature) 30 g icing sugar. 3 large oranges, 2 finely grated and 1 pared with a vegetable peeler, then cut into julienne strips. 1 tbs Grand Marnier. 1/3 cup brandy. 1/3 cup Grand Marnier. Description. In this most classic of French desserts, crêpes are flambéd just before serving.
From woolworths.com.au


JULIA CHILD'S CRêPES SUZETTE - ANCHORED BAKING
2021-08-15 Crêpes Suzette. I followed the recipe from Mastering the Art of French Cooking. This recipe from the Smithsonian is almost exact- instead of using 4 lumps of sugar, I just peeled the orange parts off an orange using a vegetable peeler and put it in a food processor with 1/2 cup granulated sugar.. Step 1 of making crêpes suzette is to make a batch of crêpes.
From anchoredbaking.com


NO FLAMBé ORANGE CREPES SUZETTE RECIPE - THE SPRUCE EATS
2022-01-22 1 cup all-purpose flour. 1/2 cup milk. 7 tablespoons water. 2 large eggs. 2 tablespoons unsalted butter, melted. 2 teaspoons orange juice. 1 1/2 teaspoons orange zest. 1/4 teaspoon salt. 6 to 8 tablespoons (3 to 4 ounces) unsalted butter, for pan, divided.
From thespruceeats.com


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