CREPES SUZETTE

By jarren

Ingredients

• Crepes Suzette sauce:
• 1 large navel orange
• 1/4 cup (50 mL) butter
• 1/4 cup (50 mL) sugar
• 1/4 cup (50 mL) orange liqueur
• 1 tbsp (15 mL) brandy
• Crepes:
• 2 cups (500 mL) milk
• 1 1/2 cups (375 mL) flour
• 4 eggs
• 2 tsp (10 mL) sugar
• 1/8 tsp (0.5 mL) salt
• Butter

Details

Servings 8

Preparation

Step 1

Prepare Crepes; there should be about 24 crepes. Set crepes aside. Using a citrus zester or vegetable peeler, remove coloured portion of peel from orange in long thin strips. Juice orange; there should be about 1/2 cup (125 mL) juice. To prepare sauce, combine orange peel, orange juice, butter, sugar, liqueur and brandy in a large frypan. Cook over low heat, stirring until butter is melted and sugar is dissolved. Working with one crepe at a time, fold crepes into quarters and add to sauce. Turn to coat both sides of crepes with sauce. Space crepes evenly in frypan. Cook until sauce is slightly thickened and crepes are heated through, about 2 minutes. Divide crepes among 8 dessert plates and drizzle with sauce.


Place all ingredients except butter in a blender. Blend on low speed just until smooth. Transfer mixture to a large measuring cup or bowl. Cover and refrigerate for at least 1 hour or up to 4 hours. Stir before using. Lightly coat a 7 inch (18 cm) nonstick crepe pan or frypan with butter; heat over medium heat until hot. Remove pan from heat. Pour 3 tbsp (40 mL) batter into pan. Swirl pan until it is coated over bottom and slightly up sides with batter. Return pan to heat and loosen edges of crepe from pan using a spatula. Cook until lightly browned, about 40 seconds. Flip crepe and cook for an additional 20 seconds or just until starting to brown. Remove crepe from pan and place on a piece of wax paper. Repeat procedure using remaining batter, buttering pan as necessary. Continue layering cooked crepes with wax paper to prevent sticking. Makes about 24 crepes.