Crepes Suzette Recipe
Crepes suzette is a French dessert carrying butter and sugar mixture. It has orange rind, lemon peel and is flambed for serving. Those who have never tried and tasted this dish will really love it. The crepes suzette is a must try dish.
Ingredients
| Milk | 1 Cup (16 tbs) | |
| All-purpose flour | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Salt | 1⁄2 Teaspoon | |
| Cognac | 1⁄2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Sugar | 1 | |
| Confectionerâs sugar | 1 Tablespoon | |
| Orange juice | 1 Cup (16 tbs) | |
| Orange liqueur | 8 Ounce | |
| Orange peel | 1 Tablespoon, grated | |
| Lemon peel | 1 Teaspoon, grated |
Directions
MAKING
1)In a bowl, add milk, 1/2 cup water and flour, beat until smooth.
2)Add egg, salt, salad oil and 1/2 tablespoon cognac, beat until velvety.
3)Refrigerate overnight.
4)In a small frying pan, melt just enough butter to cover bottom of pan and add 1 serving spoon batter for each crepe.
5)Make thin crepes and cook until crepes are lightly browned on both sides.
6)Sprinkle sugar lightly between crepes.
7)In a chafing dish, melt 1/2 stick butter on hot fire.
8)Add confectioners' sugar and orange juice.
9)Bring to boil vigorously until sugar is completely dissolved.
10)Add orange liqueur, orange and lemon peels and bring mixture to a boil again.
11)Place 1 crepe at a time in chafing dish and turn over. Fold twice.
12)Repeat the process.
13)Add 8 ounces cognac to liquid in chafing dish and bring to boil and ignite.
14)Ladle flaming mixture over crepes and continue to ladle until flame is gone.
SERVING
15)Serve on warm plates, spooning hot sauce over each crepe.
1)In a bowl, add milk, 1/2 cup water and flour, beat until smooth.
2)Add egg, salt, salad oil and 1/2 tablespoon cognac, beat until velvety.
3)Refrigerate overnight.
4)In a small frying pan, melt just enough butter to cover bottom of pan and add 1 serving spoon batter for each crepe.
5)Make thin crepes and cook until crepes are lightly browned on both sides.
6)Sprinkle sugar lightly between crepes.
7)In a chafing dish, melt 1/2 stick butter on hot fire.
8)Add confectioners' sugar and orange juice.
9)Bring to boil vigorously until sugar is completely dissolved.
10)Add orange liqueur, orange and lemon peels and bring mixture to a boil again.
11)Place 1 crepe at a time in chafing dish and turn over. Fold twice.
12)Repeat the process.
13)Add 8 ounces cognac to liquid in chafing dish and bring to boil and ignite.
14)Ladle flaming mixture over crepes and continue to ladle until flame is gone.
SERVING
15)Serve on warm plates, spooning hot sauce over each crepe.
Chef
