Best Crepes Suzette Weight Watchers Recipes

CREPES SUZETTE (WEIGHT WATCHERS)

Steps:

• Grate zest of 1 orange, cut in half, then squeeze enough juice to equal 1/3 cup. Peel and cut remaining 2 oranges into sections and transfer to small bowl.
• Combine flour, 1 tablespoon sugar and salt in medium bowl. Combine milk, eggs and orange zest in small bowl, beating with whisk until blended. Slowly whisk milk mixture into flour mixture until smooth. Let stand 15 minutes.
• Spray small nonstick skillet or crepe pan with nonstick spray and set over medium heat. Stir batter, then pour scant 1/4 cup into skillet, tilting in all directions to form thin, even layer. Cook until top is set and bottom is golden, 1-1 1/2 minutes. Flip and cook until second side is lightly browned, 15-20 seconds. Transfer to plate. Repeat with remaining batter to make 6 crepes in all. Cover loosely with plastic wrap and set aside.
• Mix orange juice, orange sections and their juices and remaining 3 tablespoons sugar in large skillet, Cook over medium heat, stirring occasionally, until sugar dissolves.
• Working one at a time, dip crepe into hot juice mixture Fold crepe into quarters and transfer to warmed serving platter. Repeat with remaining crepes. Add liqueur to skillet and bring to boil; boil about 30 seconds. Remove skillet from heat ans swirl in butter until melted. Pour hot sauce over crepes.

CREPES SUZETTE

Steps:

• MAKE CREPES: In medium bowl, combine flour, melted butter, eggs, egg yolks, and 1/2 cup milk: beat with rotary beater until smooth. Beat in remaining milk until mixture is well blended.
• Refrigerate, covered, at least 30 minutes.
• Meanwhile, make ORANGE BUTTER: In small bowl, with electric mixer at low speed, cream 3/4 cup sweet butter with 1/2 cup sugar until light and fluffy. Add 1/3 cup Grand Marnier and 1/4 cup orange peel; beat until well blended. Set aside.
• MAKE ORANGE SAUCE: In large skillet, melt sweet butter. Stir in sugar, orange peel, and orange juice; cook over low heat, stirring occasionally, until peel is ranslucent--about 20 minutes. Add orange sections and 1/2 cup Grand Marnier. Keep warm.
• TO COOK CREPES: Slowly heat 8-inch skillet until a drop of water sizzles and rolls off. For each crepe, brush skillet lightly with butter. Pour in about 2 tablespoons batter, rotating pan quickly, to spread batter completely over bottom of skillet.
• Coook until lightly browned--about 30 seconds; turn, and brown other side. Turn out onto wire rack.
• Spread each crepe with Orange Butter, dividing evenly. Fold each in half, then in half again. When all are folded, place in Orange Sauce in chafing dish or skillet; cook over low heat until heated through.
• TO SERVE: Gently heat 3 tablespoons Grand Marnier in small saucepan just until vapor rises. Ignite with match, and pour over crepes. Serve flaming. Makes 6 to 8 servings.
• McCalls cookbook.

CREPES SUZETTE

Steps:

• To prepare crepes:.
• In blender, combine milk, flour and eggs.
• Process until smooth.
• Let stand 15 minutes so bubbles will subside.
• Lightly spray 6" non-stick skillet or crepe pan with non-stick cooking spray and heat.
• (To test, sprinkle pan with drop of water- if water sizzles, pan is hot enough).
• Pour 1/4 cup of batter into pan and quickly swirl batter so it covers the entire bottom of the pan.
• Cook over medium-high heat until edges and underside are dry.
• Using pancake turner, carefully turn crepe over. Cook other side briefly just to dry, about 30 seconds.
• Slide crepe onto a plate and keep warm in oven.
• Repeat procedure 7 more times using remaining batter and making 7 more crepes.
• To prepare sauce:.
• In 12 inch non-stick skillet, melt margarine.
• Add sugar, and stir until dissolved.
• Stir in orange juice, concentrated orange juice and brandy extract.
• Bring mixture to a boil.
• Mix cornstarch with a bit of water and add.
• Reduce heat to low.
• To prepare "Crepes Suzette":.
• Add on crepe to skillet, coating both sides with sauce.
• Fold crepe in half, then fold again to create triangular shape.
• Slide to side of skillet and repeat procedure with remaining crepes.
• Serve immediately sprinkled lightly with dusting of icing sugar.

KATE'S EASY CREPES SUZETTE

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.

CREPES SUZETTE

Steps:

• For the batter: In a blender, combine milk, eggs and melted butter; cover and mix.
• Reduce to low speed and gradually add flour and salt; blend for one minute.
• Strain the batter through a sieve, cover and refrigerate for one hour.
• Spray a nonstick skillet with cooking spray, heat over medium heat.
• Pour a 1/4 cup (60ml) of batter into the pan. Lift and swirl pan to evenly cover entire surface; cook for one minute.
• Lift edge with a spatula to loosen and turn; cook 30 seconds more, repeat with remaining batter.
• To prepare sauce: Melt remaining 1/2 cup (125ml) butter in a large nonstick skillet over medium heat, add sugar, orange peel and juice, simmer @ 2 minutes.
• Place crepes, one at the time, into sauce and turn to coat.
• Fold each crepe into quarters and place along the edge of the pan.
• Repeat with remaining crepes until the pan is filled with folded crepes.
• Add liqueur or extract.
• Carefully ignite pan with a match or lighter to flambe (optional).
• As soon as flame subsides, serve immediately. Garnish with orange slices.

CREPES SUZETTE WITH ORANGE SAUCE

Steps:

• FOR THE CREPES: Combine eggs, milk, water, flour, Cognac, sugar, salt and melted butter in a blender until smooth batter forms, about 10 seconds. Transfer batter to medium bowl.
• Using pastry brush, brush bottom and sides of 10-inch nonstick skillet very lightly with melted butter; heat skillet over medium heat. When butter stops sizzling, tilt pan slightly to right and begin pouring in scant 1/4 cup batter. Continue to pour batter in slow, steady stream, rotating wrist and twirling pan slowly counterclockwise until pan bottom is covered with even layer of batter. Cook until crepe starts to lose opaqueness and turns spotty light golden brown on bottom.-, loosening crepe from side of pan with rubber spatula, 30 seconds to 1 minute. To flip crepe, loosen edge with rubber spatula and, with fingertips on top side, slide spatula under crepe and flip. Cook until dry on second side about 20 seconds.
• Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan very lightly with butter before making each crepe. As they are done, stack crepes on plate (you will need 12 crepes). (Crepes can be double-wrapped in plastic and refrigerated up to 3 days. If crepes have been refrigerated, bring them to room temperature before making sauce,).
• ORANGE SAUCE: Adjust oven rack to lower-middle position and heat broiler. Add 3 tablespoons Cognac to broiler-safe 12-inch skillet; set over medium heat just until vapors begin to rise from Cognac, about 5 seconds. Remove pan from heat and wave lit chimney match over cognac until it ignites; shake pan until flames subsides. (Cognac should burn for about 15 seconds; re-ingite if flame dies too soon).
• Add butter, 3 tablespoons sugar, and 1 cup orange juice to cognac; simmer briskly over high heat, whisking occasionally, until many large bubbles appear and mixture reduces to thick syrup, 6-8 minutes. (You should have just over 1/2 cup sauce.) Transfer sauce to small bowl; do not wash skillet. Stir remaining 1/4 cup orange juice, zest, liqueur, and remaining tablespoon cognac into sauce. Cover to keep warm.
• TO ASSEMBLE: Fold each crepe in half, then in half again to form wedge shape. Arrange 9 folded crepes around edge of now-empty skillet, with rounded edges facing inward, overlapping as necessary to fit. Arrange remaining 3 crepes in center of pan, sprinkle crepes evenly with remaining tablespoon sugar. Place skillet in oven and broil until sugar caramelizes and crepes turn spotty brown, about 5 minutes. (Watch crepes constantly to prevent scorching; turn pan as necessary) Remove pan from oven and pour half of sauce over crepes, leaving some areas unsauced. Transfer crepes to individual serving dishes ans serve immediately, passing extra sauce separately.