CREPES SUZETTE
Steps:
- Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
KATE'S EASY CREPES SUZETTE
Here's a filling for Crepes Suzette without the traditional flaming--less fun but very good! You can substitute Triple Sec, Cointreau, Limoncello or other liquers for the Grand Marnier. Step-by-step photos are posted in the French Forum under "Techniques." I recommend recipe #170083 made with butter.
Provided by Chef Kate
Categories Dessert
Time 15m
Yield 8-10 crepes
Number Of Ingredients 6
Steps:
- Cream the powdered sugar into the butter until you have a smooth texture.
- Add lemon zest, lemon juice, and Grand Marnier. It will break down (look a little curdled) when you add the citrus and alcohol but that is okay.
- Spread the mixture over each crepe.
- Fold the crepes in quarters and pile together.
- Keep crepes warm in a 200 degree Fahrenheit oven.
Nutrition Facts : Calories 234.1, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 3.3, Carbohydrate 8, Sugar 7.5, Protein 0.3
CRêPES SUZETTE
Want to make a show-stopping dessert at home and have your guests ooh-ing and aah-ing for days? Make crêpes Suzette! Honestly, if you flambé a shoe, your guests will be impressed, but this comes with a delicious and balanced dessert. The hot orange liqueur melts the orange butter, which blends on the plate with the liqueur to make an intoxicating sauce.
Provided by TheOtherJuliaGulia
Categories Sweet Crepes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
- Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
- To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
- Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
- To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 29.5 g, Cholesterol 109.5 mg, Fat 19.1 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 204 mg
ULTIMATE CRêPES SUZETTE
Whip up the ultimate pancakes and Crêpes Suzette with Angela Nilsen's recipes
Provided by Angela Nilsen
Categories Dessert, Dinner, Lunch, Supper, Treat
Time 35m
Yield Makes 16-17, 2-3 per person
Number Of Ingredients 13
Steps:
- Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, oil and 2 tbsp of the milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream. Finally, add the beer.
- Heat a 15cm/6in crêpe pan. Measure 21⁄2 tbsp of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan. When the crêpe is golden underneath (in about 15 seconds if pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.
- Slide the crêpe on to a plate. Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them. You can freeze the pancakes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap and keep in the fridge. To reheat, put on an ovenproof plate, cover with foil and warm in a 180C/Gas 4/fan oven 160C for 10-15 minutes. (If using for Crêpes Suzette, warm through in the sauce.)
- TO MAKE CRÊPES SUZETTE - Make the crêpes as above.
- For the sauce, heat the butter and sugar in a deep frying pan (about 25cm/10in) over a low heat, stirring occasionally, until the sugar begins to dissolve; turn up the heat and bubble quite fast, until the mixture just starts to go brown and caramelise (about 4 minutes), stirring only towards the end. Pour in the orange juice (see left); add the orange and lemon zests, letting the mixture bubble for 3-4 minutes to thicken slightly. Add the Grand Marnier and cognac, heat for a few seconds and lower the heat.
- Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan. Continue the coating and folding with the remaining pancakes. Serve 2-3 crêpes per person with the sauce.
Nutrition Facts : Calories 373 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.46 milligram of sodium
CREPES SUZETTE A LA COINTREAU RECIPE
Provided by JimMac
Number Of Ingredients 10
Steps:
- Make the crêpe batter: sift the flour into a bowl. make a well in the centre of the flour and break the eggs into the well. Add one third of the milk and gradually mix the wet ingredients into the flour until smooth. Whisk the remaining milk, the browned butter, sugar, and grated orange and lemon zests. Leave to rest for 30 minutes. Meanwhile, rub five of the sugar cubes all over the orange, to take up the the oil from the zest. Rub the remaining sugar cubes all over the lemon. Make about 20 crêpes. Heat some clarified butter in a crêpe pan. Pour off the excess butter and ladle enough in enough batter to cover the base. Immediately tilt the pan so the base is evenly covered. Cook the crêpe until it begins to form bubbles on the surface and the edge turns light brown. Use a palette knife to carefully loosen the edges of the crêpes. Turn the crêpe over with the palette knife (or try to flip it over with a flick of the wrist), and cook for a few seconds until the second side is lightly browned. Slide the crêpe out of the pan. Pare the zest from the orange and lemon, using a citrus zester, then squeeze their juice. Melt the sugar cubes in a large frying pan and stir in the zest and juice. Taking the crêpes one at a time, turn them in this sauce to coat both sides, then fold into quarters. Arrange the crêpes on warmed individual plates. Add the Cointreau to the sauce, whisk in the butter, and serve spooned over the crêpes.
More about "crepes suzette a la cointreau recipes"
CRêPES SUZETTE RECIPE BY JACQUES PéPIN - FOOD & WINE
From foodandwine.com
5/5 Category DessertCuisine FrenchTotal Time 45 mins
- In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
- Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
- In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
- Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter.
CRêPES SUZETTE – LEITE'S CULINARIA
From leitesculinaria.com
4.7/5 (3)Total Time 45 minsCategory DessertCalories 403 per serving
- In a small skillet over medium heat, warm the butter and add the salt, if desired. Using a wooden spoon, stir in the orange juice and zest, lemon juice and zest, sugar, and liqueur, if using.
CRêPES SUZETTE FLAMBéED, RECIPE AND STORY - MY …
From myparisiankitchen.com
CREPES SUZETTE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
ORIGINAL FRENCH CRêPES SUZETTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRêPES SUZETTE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CREPES SUZETTE - SWEET AS HONEY
From sweetashoney.co
CREPE SUZETTE WITH ORANGE AND COINTREAU | MINDFOOD
From mindfood.com
CREPES SUZETTE - MY FRENCH RECIPE
From myfrenchrecipe.com
CRêPES SUZETTE RECIPE - HOW TO MAKE FRENCH CRêPES SUZETTE
From homecookingadventure.com
LA VRAIE RECETTE DES CRêPES SUZETTE - NOTRETEMPS.COM
From notretemps.com
MANU'S CREPE SUZETTE WITH ORANGE AND COINTREAU
From australianeggs.org.au
CREPES SUZETTE RECIPE (EASY, MAKE-AHEAD) | KITCHN
From thekitchn.com
CLASSIC CRêPES SUZETTE RECIPE - BBC FOOD
From bbc.co.uk
CREPES SUZETTE RECIPE - STEPHANIE ALEXANDER
From stephaniealexander.com.au
CRêPE SUZETTE, FRENCH TRADIONAL ORANGE BUTTER CREPE RECIPE
From myparisiankitchen.com
CREPES SUZETTE RECIPE (FRENCH CREPES WITH ORANGE) - MON PETIT …
From monpetitfour.com
CRêPES SUZETTE PANCAKE RECIPE - LOVEFOOD.COM
From lovefood.com
MOTHER’S DAY BRUNCH RECIPES - THE NEW YORK TIMES
From nytimes.com
You'll also love