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Crepes Suzette Southern Style

Carla Hall
Servings: 6
30 to 60 min

A classic dessert reinvented!

  • Ingredients
  • step-by-step directions
Crepes Suzette Southern Style
  • For the Crepes:
  • 2 Eggs
  • 3/4 cup Milk
  • 1/2 cup Water
  • 1 cup Flour
  • 3 tablespoons Melted Butter
  • 2 1/2 tablespoons Sugar
  • 1 teaspoon Vanilla
  • 2 tablespoons Peach Schnapps or Bourbon
For the Filling:
  • 1 stick Butter (softened)
  • 2 tablespoons Brown Sugar
  • 2 ounces Peach Schnapps or Bourbon
For the Sauce:
  • 3 tablespoons Butter
  • 2 tablespoons Brown Sugar
  • 4 Peaches (sliced)
  • 1/4 cup Pecans (toasted and chopped)
  • 2 ounces Peach Schnapps or Bourbon
  • Ice Cream
  • For the Crepes: In a large bowl, combine the egg, milk, vanilla, water, and peach schnapps or bourbon. Whisk together to combine, and while whisking, slowly incorporate the flour and sugar. Whisk in the melted butter. Once a batter is formed, allow it to sit for 30 minutes before using.
  • For the Filling: Fold together the butter, brown sugar, and bourbon or peach schnapps. Set aside.
  • For the Sauce: In another pan, melt the 3 tablespoons of butter, add the brown sugar and stir, once sugar is melted into butter, add the peaches and pecans, and cook until peaches are slightly caramelized. Deglaze the pan with 2 ounces of peach schnapps or bourbon. 
  • In a lightly oiled crepe pan or nonstick pan over medium heat, ladle in the batter, and cook for a minute until set, flip over and cook another minute. Transfer to a plate, and spoon some of the filling onto the crepe. Fold over in thirds and top with some of the peach sauce. Serve with ice cream.
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