WEEKDAYS 1e|12c|p

Crepe Suzette

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Fresh and Fruity Light Dessert
skill level
Easy
time
30-60min
servings
2
cost
$
These fresh and fruity crepes make a delicious dessert!
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ingredients
  • Yields: One ServingCrêpeIngredients10 ounces milk3 each eggs1 ounce vegetable oil.5 ounces sugar1 teaspoon salt4 ounces bread flour1 each orange
  • zest1.5 tablespoons unsalted butter
  • softened and separatedSuzette SauceIngredients1 ounce Grand Marnier3 ounces unsalted butter3 ounces light brown sugar4 each large oranges
  • juice1 cup vanilla ice cream
  • optional garnish
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Procedure:
  • 2
    10 ounces milk
    3 each eggs
    1 ounce vegetable oil
    0.5 ounces sugar
    1 each orange, zest
    1 teaspoon salt
    Blend the milk, eggs, oil, sugar, salt, and orange zest together in a large bowl.
  • 3
    4 ounces bread flour 
    Add the flour and whisk until evenly blended.
  • 4
    Strain the batter through a fine mesh sieve to remove any clumps and return to bowl.
  • 5
    Let the batter rest for at least 30 minutes.
  • 6
    1.5 tablespoons unsalted butter, softened and separated
    In a small non-stick pan, melt 1 tablespoon of the butter over medium-high heat.
  • 7
    Pour appoximately one ounce of the batter into the pan.
  • 8
    Quickly, swirl the batter around the pan to ensure that it is evenly distributed and coats the entire bottom of the pan.
  • 9
    Let the batter cook until it has puffed slightly and has turned a golden color, 30 seconds to 1 minute, flip, and then cook another 10-20 seconds.
  • 10
    Repeat until you have used the entire batter.
  • 11
    Once cooked, set aside.
  • 12
    Suzette Sauce Procedure:
  • 13
    3 ounces unsalted butter
    3 ounces light brown sugar
    Heat the butter and sugar together in a heavy bottom pan on medium-high heat until thick and syrupy.
  • 14
    1 ounce Grand Marnier 
    4 each large oranges, juice
    Add the Grand Mariner and orange juice, and heat thoroughly.
  • 15
    Assembly:
  • 16
    Take each finished crêpe and fold into a triangle shape by folding each in half and half again.
  • 17
    Place two to three folded crepes into a frying pan on high heat with the remaining .5 tablespoon of butter.
  • 18
    Heat, then pour 4-5 ounces of the Suzette sauce onto the crêpes.
  • 19
    1 cup vanilla ice cream, optional garnish
    Transfer the warm crepes and sauce into a serving dish and serve with vanilla ice cream.
 
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