Crepes Suzette
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
39
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Butter (melted)2.5 tbsps
Sugar110 g
Liquor (your favorite)2 large
Egg3 cup
Milk1 cup
Water1 cup
Flour1 tsp
Vanilla Extract2 tbsps
Liqueur (your favorite)Directions:
1
Fold your crepes in half twice, so they are in the shape of a triangle
2
In a non-stick pan over medium heat, melt half of the butter
3
When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar
4
Always add alcohol off of the heat to avoid a jumping flame
5
Use tongs to gently lay crepes into the pan
6
Turn the crepes to coat
7
Lay the crepes out on a plate and top with ice cream
8
Pour remaining sauce over the ice cream
9
Serve immediately
10
In a blender, combine all of the ingredients and pulse for 10 seconds
11
Place the crepe batter in the refrigerator for 1 hour
12
This allows the bubbles to subside so the crepes will be less likely to tear during cooking
13
The batter will keep for up to 48 hours
14
Heat a small non-stick pan
15
Add butter to coat
16
Pour 1 ounce of batter into the center of the pan and swirl to spread evenly
17
Cook for 30 seconds and flip
18
Cook for another 10 seconds and remove to the cutting board
19
Lay them out flat so they can cool
20
Continue until all batter is gone
21
After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months
22
When using frozen crepes, thaw on a rack before gently peeling apart