WEEKDAYS 1e|12c|p

Crepes Suzette

Pnina Tornai
|
Servings: 8 - 10
|
easy
|
45 to 60 min

Super tasty!


  • Ingredients
  • step-by-step directions
Ingredients
Crepes:
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar
  • 1 cup whole milk
  • 1/2 cup water
  • 4 tablespoons unsalted butter (melted, plus 2-4 tablespoons for greasing)
  • 1 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
Orange Sauce:
  • 7 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large oranges (zested and juiced)
  • 3/4 cup orange liqueur (divided)
Directions
  • For the Crepes: In the bowl of a standing mixer fitted with a paddle attachment, add eggs, vanilla extract sugar and beat on high until thoroughly combined. Add the milk, water and melted butter and continue to mix until combined. Reduce the speed to low and gradually add in flour and salt until thoroughly incorporated.
  • In a small nonstick saute pan over medium heat, grease the pan lightly with butter. Fill a 2-ounce ladle halfway with crepe batter and pour into the greased pan, tipping the sides to cover the bottom of the pan in a thin layer. Allow to cook for about 1 minute until golden and then gently loosen the edges of the crepe with an offset spatula or thin knife, and flip using your hands. Cook for 1 minute on the opposite side then remove to a plate. Repeat with remaining batter until all crepes are cooked, stacking the cooked crepes on top of one another.
  • For the Orange Sauce: In a large saute pan over medium heat, melt the butter. Add the sugar and vanilla extract and stir until sugar has melted, about 3-4 minutes. Stir in the orange zest and continue stirring until mixture is a light caramel color, about 2-3 minutes. Add the orange juice and 1/4 of the orange liqueur.
  • Fold each crepe in half, then in half once more. Add folded crepes to the pan and allow them to cook in the sauce until golden brown, about 5-10 minutes. Add the remaining orange liqueur to the pan and ignite to flambeĀ“. Remove pan from heat to extinguish fire and serve 2 crepes on individual plates.
  • Tip: Fill any leftover crepes with ham and cheese to make a savory snack!
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