Crepes Suzette

By HeatherS

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!

Ingredients

• 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
• CREPES:
• 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

Step 1

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.