Crêpes Suzette

Name: Crêpes Suzette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 118 milliliters clarified butter; 177 milliliters cognac; 3 larges eggs; 355 milliliters all-purpose flour; 2 cloves milk; 355 milliliters freshly squeezed orange juice; 3 Tbsps orange liqueur; 8 Tbsps orange marmalade; 1 zest of orange; 1 pinch salt; 118 milliliters granuated sugar; 3 Tbsps sugar plus more if serving this flambe; 1 teaspoon vanilla

Crêpes Suzette is a vegetarian recipe with 4 servings. One serving contains 831 calories, 10g of protein, and 26g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of orange zest, cognac, orange juice, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Whisk together the flour and salt in a medium bowl.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Whisk together the eggs and sugar in a large bowl until pale.

Ingredients you will need

Sugar

Egg

Equipment you will use

Whisk

Bowl

Whisk in 1 ½ cups of the milk, 1 T orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.

Ingredients you will need

Orange Liqueur

Orange Zest

Vanilla

All Purpose Flour

Milk

Equipment you will use

Whisk

Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds.

Ingredients you will need

Clarified Butter

Equipment you will use

Frying Pan

Ladle

Remove to a plate and repeat with the remaining batter.Sauce: In a large skillet over high heat, bring the orange juice to a boil.

Ingredients you will need

Orange Juice

Sauce

Equipment you will use

Frying Pan

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.

Ingredients you will need

Sugar

Remove from heat and add the remaining orange liqueur and orange sections. Set aside. Working in batches spoon about 1 tablespoon of marmalade onto the center of 1 crêpe, spreading it around to cover nearly the whole surface.

Ingredients you will need

Orange Slices

Orange Liqueur

Marmalade

Roll the crêpe into a cylinder and transfer it to a large warm serving platter. Repeat with remaining crêpes.Spoon on some of the orange sections and a good drizzle of the sauce. This dish is often served flaming (flambe). To ignite (safely) sprinkle a bit of sugar over the crêpes, sauce and orange slices.

Ingredients you will need

Orange Slices

Crepes

Sauce

Sugar

Roll

Pour about ½ cup of cognac over the top of the crêpes, then pour another ¼ cup into a heat proof ladle. Using a match light the surface of the cognac in the ladle and drizzle it onto the crêpe platter, igniting it as well. Never pour directly from the bottle as it can be dangerous. Spoon the flaming liquid over and around the crêpes until the flame subsides.

Ingredients you will need

Cognac

Crepes

Equipment you will use

Ladle

Serve 2 crêpes per person with the optional ice cream on the side. Top with optional vanilla ice cream and serve immediately.

Ingredients you will need

Ice Cream

Crepes

Equipment

Ingredients

Servings:

118milliliters

clarified butter 177milliliters

cognac 3larges

eggs 355milliliters

all-purpose flour 2cloves

milk 355milliliters

freshly squeezed orange juice 3Tbsps

orange liqueur 8Tbsps

orange marmalade 1

zest of orange 1pinch

salt 118milliliters

granuated sugar 3Tbsps

sugar plus more if serving this flambe 1teaspoon

vanilla

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Jalousie Beaulieu Bordeaux Superieur with a 4.1 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.