Crepes Suzette Recipe
Not only a gourmet, but anyone can judge how appetizing and flavorful Crepes Suzette is. This Crepes Suzette is never going to fail as a Side Dish. Make this Crepes Suzette for your family today to let them know that how much you love them.
Ingredients
Crepes:
1 cup skim milk
3/4 cup all-purpose flour
2 eggs
Sauce:
2 tablespoons unsalted margarine
1 tablespoon granulated sugar
1 cup orange juice (no sugar added)
1/4 cup thawed frozen concentrated orange juice (no sugar added)
2 tablespoons orange liqueur
Directions
To Prepare Crepes: In blender container combine milk, flour, and eggs and process until smooth; let stand for 15 minutes so that bubbles will subside.
Lightly spray 6-inch nonstick skillet or crepe pan with nonstick 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 that it covers entire bottom of 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.
Repeat procedure 7 more times using remaining batter and making 7 more crepes.
To Prepare Sauce: In 12-inch nonstick skillet melt margarine; add sugar and stir until dissolved.
Stir in orange juice, concentrated orange juice, and liqueur and bring mixture to a boil.
Reduce heat to low.
To Prepare Crepes Suzette: Add 1 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.
Lightly spray 6-inch nonstick skillet or crepe pan with nonstick 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 that it covers entire bottom of 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.
Repeat procedure 7 more times using remaining batter and making 7 more crepes.
To Prepare Sauce: In 12-inch nonstick skillet melt margarine; add sugar and stir until dissolved.
Stir in orange juice, concentrated orange juice, and liqueur and bring mixture to a boil.
Reduce heat to low.
To Prepare Crepes Suzette: Add 1 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.
