Crepes Suzette II
- Reviews 2
Ready In: 0 mins
Serves: 4
Yields: 24 crepes
Ingredients
- 1 cup flour
- 4 large eggs
- 1 1⁄4 cups milk
- 1 pinch salt
- 1⁄4 cup unsalted butter
- vegetable oil, for oiling pans
Sauce
- 1⁄4 cup unsalted butter
- 3 tablespoons sugar
- 1 orange, juice of, and grated rind of
- 1⁄3 cup orange liqueur (such as Cointreau or Grand Marnier)
Directions
- Crepes: Whisk together or combine the flour, eggs, milk and salt in a blender or food processor. Blend just until smooth.
- Add melted butter and combine. The batter should be the consistency of light cream.
- Let sit in the refrigerator for at least 1 hour or overnight.
- Lightly oil 1 (6-inch) crepe pan and set over medium heat.
- Pour about 1/4 cup batter into pan and swirl until the pan is coated. Cook crepes until the top begins to look dry, about 60 seconds.
- Turn and cook the other side 30 seconds, wiping the pan with an oiled paper towel if crepes begin to stick.
- Sauce: In large skillet, melt the butter. When foamy, add sugar and stir until dissolved.
- Add rind and juice; bring to a simmer. Turn heat to lowest settings.
- Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again.
- Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce.
- Warm liqueur briefly and pour over the pan of crepes. Using a long match, ignite the sauce. Remove pan from heat. When flames subside, place crepes on dessert plates.
- Dust with confectioners sugar; garnish with orange slices and serve.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off