CRêPES SUZETTE
Want to make a show-stopping dessert at home and have your guests ooh-ing and aah-ing for days? Make crêpes Suzette! Honestly, if you flambé a shoe, your guests will be impressed, but this comes with a delicious and balanced dessert. The hot orange liqueur melts the orange butter, which blends on the plate with the liqueur to make an intoxicating sauce.
Provided by TheOtherJuliaGulia
Categories Sweet Crepes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
- Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
- To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
- Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
- To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 29.5 g, Cholesterol 109.5 mg, Fat 19.1 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 204 mg
TRADITIONAL CREPES SUZETTE
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
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 II
Make and share this Crepes Suzette II recipe from Food.com.
Provided by Tonkcats
Categories Breakfast
Yield 24 crepes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Crepes: Whisk together or combine the flour, eggs, milk and salt in a blender or food processor. 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 1 hour or overnight.
- Lightly oil 1 (6-inch) 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, wiping the pan with an oiled paper towel if crepes begin to stick.
- 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 lowest settings.
- 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 briefly 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.
- Dust with confectioners sugar; garnish with orange slices and serve.
Nutrition Facts : Calories 491.5, Fat 31.1, SaturatedFat 17.9, Cholesterol 283.2, Sodium 149.9, Carbohydrate 41.1, Fiber 1.6, Sugar 13, Protein 12.6
CREPES SUZETTE
Make and share this Crepes Suzette recipe from Food.com.
Provided by debbie8760
Categories Breakfast
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Suzette Sauce: 1/3 cup orange juice 1/4 cup butter 2 Tbsp sugar 1/4 tsp grated orange peel Reserve 1/4 Grand Marnier In medium bowl with wire whisk, beat butter and remaining crepe ingredients until smooth.
- Chill 2 hours.
- Brush bottom of 7" crepe pan and 10" skillet with melted butter.
- Over medium heat, heat pans; pour scant 1/4 cup patter into crepe pan to coat bottom; cook 2 minutes until top is set, underside slightly browned.
- Loosen crepe; invert into hot 10" skillet; cook other side 30 seconds.
- Slip crepe onto waked paper.
- Meanwhile, start cooking another crepe. Stack crepes between waxed paper.
- Use immediately or wrap in foil and refrigerate. Approx 30 minutes before serving, Prepare Suzette sauce: In 10" skillet over low heat combine the orange juice, butter, sugar and orange peel until butter melts.
- Serving: Fold crepes in quarters; arrange in the warmed Suzette sauce in the skillet; simmer for 10 minutes.
- Pour the Grand Marnier evenly over the crepes and sauce. DO NOT STIR.
- Heat the Grand Marnier a minute or two, then remove from stove. Light a long match (such as those used to light kindling in a fireplace). Apply match to the crepes and sauce in the skillet. Serve crepes and sauce immediately.
Nutrition Facts : Calories 481.6, Fat 26.1, SaturatedFat 13.8, Cholesterol 373.4, Sodium 858.7, Carbohydrate 41, Fiber 1.1, Sugar 0.7, Protein 19.9
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