Crepes Suzette
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
48
Sourness
46
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 pinch
Salt3
Eggs2 tbsps
Sugar2 cups
Milk1 tsp
Vanilla Extract2 tsps
Orange Zest (grated)1 cup
Clarified Butter1.5 cups
Freshly Squeezed Orange JuiceDirections:
1
Whisk together the flour and salt in a medium bowl
2
Whisk together the eggs and sugar in a large bowl until pale
3
Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined
4
If the mixture is too thick, add the remaining milk until a thin consistency is achieved
5
Cover and refrigerate batter for 30 minutes
6
Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute
7
Cover the surface of the pan with clarified butter until it gets sizzling hot
8
Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface
9
Cook for 45 to 60 seconds or until lightly golden brown
10
Flip over and cook the other side for 20 seconds
11
Remove to a plate and repeat with the remaining batter
12
In a large skillet over high heat, bring the orange juice to a boil
13
Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes
14
Remove from heat and add the orange liqueur and orange sections
15
Set aside
16
Working in batches, gently place a crepe into the pan holding the orange juice and orange sections
17
Leave for 1 minute to absorb some juice
18
Using a narrow spatula, remove the crepe to a warm serving plate
19
Repeat with remaining crepes
20
Roll the crepes into a cylinder
21
Spoon on some of the orange sections
22
Serve 2 crepes per person
23
Top with vanilla ice cream and serve immediately