Crepes Suzette is the perfect light dessert when you're craving something simple, sweet, and refreshing. Pair it with your favorite white wine or cocktail and enjoy!
- ORANGE SAUCE:
- 1 1/4 cups sugar
- 3/4 cup freshly squeezed orange juice
- 1 tablespoon butter, melted
- 1/8 teaspoon grated orange rind
- 1 tablespoon Grand Marnier or orange-flavored liqueur
- 4 tablespoons sifted cake flour
- 3 1/2 tablespoons sifted bread flour
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1 egg
- 1 egg yolk
- 1/2 cup warm milk
- 2 tablespoons butter, melted
- 2 teaspoons brandy
- Melted butter
Preparation time 20mins
Cooking time 40mins
In a small saucepan cook sugar over medium heat until melted and golden, stirring constantly. Stir in orange juice; mix until well blended. Stir in butter and orange rind; boil 1 to l 1/2 minutes or until slightly thickened. Stir in Grand Marnier.
Sift together cake flour, bread flour, sugar and salt; set aside.
In medium bowl whisk egg and egg yolk until well blended. Stir in milk, butter and brandy; whisk until well blended. Slowly whisk in flour mixture until smooth. Do not whisk too much or batter will be bubbly and crepes may have holes.
Heat 5-inch nonstick crepe pan over high heat 2 minutes; reduce heat to medium. Brush pan with melted butter; spoon 1 1/2 tablespoons batter into pan. Tilt pan so batter covers bottom of pan. Cook crepe until light brown on both sides, turning once. Keep warm. Fold crepes into triangles; place 2 on each serving plate.
Spoon 3 to 4 tablespoons hot orange sauce over crepes.