Crepes Suzette Recipe
Preparing their favorite Crepes Suzette is a way of letting my family know that I love them. This Crepes Suzette as a Dessert is a winner! This recipe will save you dollars which you have spent at Canadian restaurants for similar or perhaps inferior taste. I will look forward to your feedback.
Ingredients
Crepes:
1 cup all purpose flour
1 teaspoon sugar
1 pinch salt
1 egg, well beaten
1 cup milk
2 tablespoons butter
Sauce:
1/2 cup sugar
Peelings (white portion removed) and juices of 1 orange and 1/2 lemon
1/4 cup butter
1 oz. Grand Marnier
1 oz. cognac
1 oz. Cointreau
Directions
To prepare crepes, mix all ingredients except butter in a bowl; beat until smooth (batter should be consistency of thin cream).
Put a small amount of butter in an 8-inch skillet; heat until the butter bubbles.
Pour in enough batter to form a 6-inch circle, quickly rotating the pan to spread the batter thinly and evenly.
Cook over medium heat about 1/2 minute; turn crepe and cook other side.
With the aid of a fork and a spoon, carefully fold the crepe.
Transfer to a heated pan and keep warm.
Repeat process until all the batter is used.
To prepare sauce, heat 1/4 cup of the sugar in a skillet over low heat, stirring until sugar is caramelized.
Add the citrus peelings and the butter; stir until butter is melted.
Add the citrus juices; cook and stir several minutes.
Remove the peelings from sauce.
Put a small amount of butter in an 8-inch skillet; heat until the butter bubbles.
Pour in enough batter to form a 6-inch circle, quickly rotating the pan to spread the batter thinly and evenly.
Cook over medium heat about 1/2 minute; turn crepe and cook other side.
With the aid of a fork and a spoon, carefully fold the crepe.
Transfer to a heated pan and keep warm.
Repeat process until all the batter is used.
To prepare sauce, heat 1/4 cup of the sugar in a skillet over low heat, stirring until sugar is caramelized.
Add the citrus peelings and the butter; stir until butter is melted.
Add the citrus juices; cook and stir several minutes.
Remove the peelings from sauce.
