Crepes Suzette with Vanilla Ice Cream and Orange Butter Sauce
Crepes Suzette with Vanillan Ice Cream and Orange Butter Sauce takes around 1 hour and 10 minutes from beginning to end. One portion of this dish contains roughly 7g of protein, 39g of fat, and a total of 570 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as a breakfast. It will be a hit at your Summer event. A mixture of butter, butter to brush the crepe pan, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, take a look at these similar recipes: Chocolate Chip Stuffed Cinnamon Roll Ice Cream with Vanilla Bean Brown Butter Sauce, Gluten-Free Crepes with Chilean Fruit and Orange Vanilla Sauce, and Vanilla Brioche Bread Pudding with Peach Suzette Sauce.
Instructions
Watch how to make this recipe.
Preheat oven to 350 degrees F.
Add milk and eggs to blender and combine.
Add the flour 1/2 a cup at a time, blending after each addition to ensure there are no lumps.
Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for at least 30 minutes to rest. While it rests make the orange butter sauce.
Dip a piece of kitchen paper in butter and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown.
Remove crepes from pan and fold in half and press into a muffin tray to form little cup shapes.
Bake in hot oven for 10 to 12 minutes until slightly crispy and brown around the edges, the middle should remain spongy and light.
Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it caramelizes. It should be a golden color.
Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrupy-about 10 minutes. When done, set to the side.
To assemble, place crepe "cup" in the center of plate and place a scoop of vanilla ice cream in the cup.
Drizzle with the orange butter sauce
Recommended wine: Cream Sherry, Port, Champagne, Bordeaux, Moscato Dasti, White Burgundy
Cream Sherry, Port, and Champagne are great choices for Crepes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try Berlucchi Franciacorta '61 Extra Brut. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.
Berlucchi Franciacorta '61 Extra Brut
Extra Brut '61 is a tribute to the birth of Franciacorta in 1961—the year Berlucchi produced the first of this classic method sparkling wine. This fun and lively sparkler offers citrus fruit and a crisp, clean finish.Blend: 85% Chardonnay, 15% Pinot Nero*The label for Franciacorta '61 Extra Brut is in the process of changing. You may receive either of these two labels featured above. Specific labels cannot be requested.