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 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
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
KATE'S EASY CREPES SUZETTE
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
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
Provided by Geoffrey Zakarian
Categories dessert
Time 1h50m
Yield 4 servings
Number Of Ingredients 15
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
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.
FRENCH CREPES SUZETTE
This delicious and impressive French dessert was actually an accident. Created out of a mistake made by a fourteen year-old assistant waiter Henri Carpentier (1880-1961) in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII (1841-1910) of England. Preparing the meal, the chafing dish of cordials caught fire. No time to start over, he tasted the dish and found the flavor delightful --- the flame was just the thing to bring all the flavors perfectly together ... the Prince and guests were impressed and Henri named the dish after the Princess. Times do not reflect time to make vanilla sugar or orange & lemon zests. (note: vanilla sugar may also be purchased)
Provided by Alskann
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 742.6, Fat 34.2, SaturatedFat 20, Cholesterol 289.4, Sodium 318.9, Carbohydrate 105.2, Fiber 0.1, Sugar 100.3, Protein 7.5
LEMON CREPES SUZETTE
Number Of Ingredients 5
Steps:
- 1. Melt the butter in a heavy pan. 2. Add sugar and lemon juice and zest (taste at this point and adjust for desired sweetness/sourness). 3. Add Grand Marnier and bring to a boil. Reduce heat, fold crepes in fourths, and arrange in sauce. Spoon sauce over crepes. 4. Warm the brandy (10 seconds in the microwave works) and place in a long-handled metal ladle. 5. Ignite the brandy and pour over crepes while flaming.
Nutrition Facts : Nutritional Facts Serves
More about "lemon crepes suzette recipes"
WHISKY AND LEMON CREPES SUZETTE | THE WHISKYPEDIA
From thewhiskypedia.com
CREPES SUZETTE RECIPE - STEPHANIE ALEXANDER
From stephaniealexander.com.au
CRêPES SUZETTE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
LEMON SUGAR CREPES RECIPE (PLUS TIPS FOR MAKING …
From theunlikelybaker.com
CRêPES SUZETTE RECIPE - LOVEFOOD.COM
From lovefood.com
CREPE SUZETTE RECIPE - NDTV FOOD
From food.ndtv.com
CREPES WITH LEMON & SUGAR - FEELGOODFOODIE
From feelgoodfoodie.net
CLASSIC CREPES SUZETTE WITH RUM - ALL DAY I EAT LIKE A SHARK
From alldayieat.com
CRêPES SUZETTE RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
CRêPE SUZETTE RECIPE: WITH AND WITHOUT ALCOHOL
From snippetsofparis.com
MEYER LEMON CHAMOMILE SUZETTE CREPES WITH GREEK …
From halfbakedharvest.com
BEST CREPES SUZETTE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RECIPE: CLASSIC CREPE SUZETTE - FOOD & DRINK
From countryandtownhouse.com
RECIPE - CRêPES SUZETTE
From lcbo.com
CREPES SUZETTE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
CREPE SUZETTE
From chefesrecipes.com
CREPES SUZETTE - DEL'S COOKING TWIST
From delscookingtwist.com
LEMON CREPES SUZETTE - COMPLETERECIPES.COM
From completerecipes.com
CRêPES SUZETTE RECIPE | MYRECIPES
From myrecipes.com
LEMON CREPES SUZETTE - CMU SCHOOL OF COMPUTER SCIENCE
From cs.cmu.edu
CRêPES SUZETTE RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
CRêPE SUZETTE, FRENCH TRADIONAL ORANGE BUTTER CREPE RECIPE
From myparisiankitchen.com
CREPES SUZETTE - MY FRENCH RECIPE
From myfrenchrecipe.com
CRêPES SUZETTE FLAMBéED, RECIPE AND STORY - MY PARISIAN KITCHEN
From myparisiankitchen.com
MANU'S LEMON CURD CREPE SUZETTE MILLE-FEUILLE
From australianeggs.org.au
BLOOD ORANGE CRêPES SUZETTE | THE LEMON APRON
From thelemonapron.com
LEMON CURD CREPE SUZETTE MILLE-FEUILLE - MINDFOOD
From mindfood.com
VEGAN CREPES SUZETTE - LIMONEIRA
From limoneira.com
CRêPES SUZETTE RECIPE | MYRECIPES
From myrecipes.com
CRêPES SUZETTE | FRENCH RECIPES | GOODTOKNOW
From goodto.com
FRENCH CREPES SUZETTE RECIPE - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
LEMON CREAM CREPES - HOW TO LOVE COOKING
From howtolovecooking.com
FRENCH CRêPES SUZETTE | CANADIAN GOODNESS - DAIRY FARMERS OF …
From dairyfarmersofcanada.ca
HOW TO MAKE: CRêPES SUZETTE - THE LONDON ECONOMIC
From thelondoneconomic.com
LEMON CREPES SUZETTE RECIPE | MRBREAKFAST.COM
From mrbreakfast.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love