CREPES SUZETTE
This is probably the queen of retro desserts and deservedly so. My version is a speeded-up and simplified one by virtue of using shop-bought crepes. But there is no need to feel this is a cop-out. For one, they can be incredibly good but, more pertinently, by the time they've been doused and soused, not to mention, flamed, the idea that you could discern their origins is laughable. I often use storebought crepes, but if you want to make your own, the recipe is here. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 4-6
Number Of Ingredients 6
Steps:
- Pour the orange juice into a saucepan, and add the zest, butter and sugar. Bring to the boil, and then turn the heat down to a simmer, cooking for a further 10-15 minutes, until the sauce becomes syrupy. Fold the crepes into quarters and then arrange them in a large pan, or any flameproof dish, in a circular pattern and slightly overlapping each other. Pour the warm syrup over the crepes and then gently warm them through for about 3 minutes over a low heat. Warm the orange liqueur of your choice in the emptied but still syrupy saucepan. When the crepes are hot in the orange sauce, pour the liqueur over them and set light to the pan to flambe them. Serve immediately, spooning crepes and sauce onto each plate.
ORIGINAL FRENCH CRêPES SUZETTE
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
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
CRêPES SUZETTE
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
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
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.
CREPE SUZETTE RECIPE
Provided by Chef Jean-Pierre
Number Of Ingredients 18
Steps:
- Place all ingredients in a glass bowl and blend until very smooth. Strain through a fine sieve, cover and refrigerate for at least 3 hours, preferably overnight.
- Heat a six-inch non-stick crepe or omelet pan and grease with a tiny amount of butter or oil. Pour in about 3 ounces of batter and tip the pan to spread the batter evenly and produce a thin, delicate crepe.
- Cook the crepe over medium heat until the bottom is lightly browned, then turn it over and brown the other side lightly. Remove to a plate and repeat. Stack the crepes, wrap the stack and refrigerate until ready to use. Crepes may be made a few days ahead.
- Zest an orange and a lemon. Cut your orange into segments like Chef did in the video.
- In a large sauté pan, heat butter, until foamy add orange segments, orange and lemon zest. Orange and lemon juice, sugar, Orange liquor and Limoncello 1 tablespoon Cognac (add more liquor if you wish) dip both side of the crepe in the sauce, fold the crepes in half, and in half again to form a wedge. Serve into serving plate with vanilla ice cream and sprinkle with sugar.
CREPES SUZETTE
This is probably the queen of retro desserts and deservedly so. This, my version, is a speeded up and simplified one by virtue of using bought crepes. But there is no need to feel this is a cop out. For one, they can be incredibly good but, more pertinently, by the time they've been doused and soused, not to mention, flamed, the idea that you could discern their origins is laughable. If you have only ever thought of crepes suzette as some amusing vestige from an irrelevant culinary canon, think again. No, just forget thought and cut straight to cooking this.
Provided by Nigella Lawson : Food Network
Time 20m
Yield 8 to 12 crepes, 4 to 6 servings
Number Of Ingredients 6
Steps:
- Pour the orange juice into a saucepan, and add the zest, butter and sugar. Bring to the boil, and then turn the heat down to a simmer, cooking for a further 10 to 15 minutes until the sauce becomes syrupy.
- Fold the crepes into quarters and then arrange them in a large pan, or any oven-proof dish, slightly overlapping in a circular pattern.
- Pour over the warm syrup and then gently heat the crepes through for about 3 minutes over a low heat.
- Warm the orange liqueur of your choice in the emptied but still syrupy saucepan. When the crepes are hot in the orange sauce, pour over the liqueur and set light to the pan to flambe them. Serve immediately spooning crepes and sauce onto each plate.
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
CREPES SUZETTE á LA NEW ORLEANS
For the most dramatic presentation, lower the lighting when serving. This delicious dish is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sift dry ingredients together.
- Stir in the milk slowly to obtain a smooth batter.
- Add beaten eggs and beat well.
- Add lemon or orange peel and bake on a hot, greased griddle until browned on both sides, but still soft enough to roll.
- Spread each cake with sauce, roll and serve at once.
- To make the sauce: cream butter and sugar together until fluffy and sugar is dissolved; add fruit juice very slowly, stirring constantly.
- Add grated rind and curaçao; blend thoroughly.
- Pour curaçao over rolled cakes and ignite before serving.
Nutrition Facts : Calories 390, Fat 13.2, SaturatedFat 7.3, Cholesterol 145.1, Sodium 433.6, Carbohydrate 58.9, Fiber 1, Sugar 31.6, Protein 9.4
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- In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
- Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
- In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
- Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter.
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