Crepes Suzette Recipe

Summary

MethodMain Ingredient

Ingredients

 Skim milk3⁄4 Cup (12 tbs)
 All purpose flour1⁄2 Cup (8 tbs)
 Sugar1 Tablespoon
 Egg white1
 Non stick cooking spray1
 Finely shredded orange peel1⁄4 Teaspoon
 Orange juice1⁄3 Cup (5.33 tbs)
 Light corn syrup1⁄4 Cup (4 tbs)
 Unsalted margarine2 Tablespoon
 Orange liqueur1 Tablespoon
 Brandy1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 955 Calories from Fat 239

% Daily Value*

Total Fat 27 g41.6%

Saturated Fat 5.1 g25.3%

Trans Fat 0 g

Cholesterol 3.5 mg

Sodium 196.6 mg8.2%

Total Carbohydrates 154 g51.3%

Dietary Fiber 2 g7.9%

Sugars 61 g

Protein 16 g32.6%

Vitamin A 25.1% Vitamin C 74.7%

Calcium 25.3% Iron 17.7%

*Based on a 2000 Calorie diet

Directions

For crepe batter, in a small mixing bowl combine the milk, flour, sugar and egg white.
Beat with a rotary beater till well mixed.
Spray a 6-inch skillet with non-stick coating then heat the skillet over medium heat.
Remove from the heat.
Spoon in 2 tablespoons of the batter; lift and tilt the skillet to spread batter.
Return to the heat; brown on one side only.
Invert the pan over paper towels; remove the crepe.
Repeat with the remaining batter to make 8 crepes, lightly greasing skillet occasionally.
Fold each crepe in half, browned side out.
Fold in half again, forming a triangle; set crepes aside.
For orange sauce, in a large skillet or the blazer pan of a chafing dish combine the shredded orange peel, orange juice, corn syrup, margarine, orange liqueur and brandy.
Cook and stir just till bubbly.
Arrange the folded crepes in sauce.
Simmer for 3 minutes or just till heated through, spooning sauce over crepes occasionally.
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