Best Quick Crêpes Suzette Recipes
ORIGINAL FRENCH CRêPES SUZETTE
This easy crêpes Suzette recipe features orange crêpes with a buttery Grand Marnier orange sauce. This can be eaten for dessert or breakfast.
Provided by Rebecca Franklin
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- In a big bowl, vigorously whisk the flour, milk, water, eggs, 2 tablespoons of melted butter, orange juice, orange zest, and salt until the batter is completely smooth. Allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes.
- Use some of the remaining melted butter to grease a crêpe pan , large skillet, or nonstick skillet. Heat up over low-medium heat.
- Add 3 tablespoons of batter to the pan and swirl it until the bottom of the pan is covered with batter.
- Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.
- Loosen the edges of the crêpe, slide a spatula under it, and then gently flip it. If you don't have a spatula, use your fingers, a fork, or carefully flip it in the air using just the pan.
- Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat the process with the remaining batter, lightly greasing the pan with melted butter every time. Set aside.
- In a large skillet set over medium heat, melt half of the butter until it foams.
- Remove the skillet from the heat and sprinkle half of the sugar over the melted butter.
- Carefully add half of the orange liqueur. The mixture will ignite.
- When the flame goes out, add each crêpe to the pan to coat both sides in the orange syrup.
- Fold the crêpes into quarters or roll them up.
- Melt the remaining butter in the same skillet, remove it from the heat, and add the remaining sugar and Grand Marnier.
- For serving, place 1 or 2 crêpes per person on a plate, top with a scoop of ice cream, and drizzle with orange syrup. Serve immediately.
- Enjoy.
Nutrition Facts : Calories 448 kcal, Carbohydrate 31 g, Cholesterol 131 mg, Fiber 1 g, Protein 5 g, SaturatedFat 19 g, Sodium 122 mg, Sugar 18 g, Fat 31 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CRêPES SUZETTE
This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat. For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm. But I must admit to taking, more than once, an even quicker route: using good store-bought crepes. Once they're immersed in the sweet orangey syrup, they will not betray their prefabricated origins.
Provided by Nigella Lawson
Categories project, dessert, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, combine orange juice, zest, butter and sugar. Place over high heat and bring to boil; reduce heat to medium-low. Simmer until syrupy, 10 to 15 minutes. Remove from heat, and set aside.
- Fold crepes into quarters, and arrange in circular pattern, slightly overlapping, in a nonreactive skillet or other shallow flameproof pan. Pour warm syrup on top (reserve syrup pan), and place over low heat until crepes are warm, about 5 minutes.
- Warm liqueur in pan that held orange syrup. When crepes are hot, pour liqueur on top; carefully touch a flame to surface to light it. Serve immediately, spooning crepes and sauce onto each plate.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 25 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 14 grams, Sodium 282 milligrams, Sugar 22 grams, TransFat 1 gram
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