Classic Crepes Suzette Recipe
Do you want a great Crepes Suzette recipe? You can serve Crepes Suzette as a yummy Snack. Seems like Asian food never lets you down. This recipe of Crepes Suzette is one such example. This Crepes Suzette recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Ingredients
Crepes:
3 eggs
1 tablespoon sugar
2 tablespoons grated orange rind
Pinch of salt
2 tablespoons butter, melted
1 cup milk, scalded
1 tablespoon rum
1 cup flour
Unsalted butter to oil the pan
Sauce:
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup each orange juice and mandarin or
Tangerine juice
2 tablespoons rum
1 teaspoon each lemon and orange rind, grated
1 teaspoon tangerine or mandarin rind, grated
6 tablespoons sugar
3 tablespoons Cognac
1/4 cup Grand Marnier
Directions
To make the crepes beat the eggs until light and fluffy.
Gradually add the sugar, beating well.
Stir in the orange rind, salt and butter.
Pour in the milk and rum, stirring constantly.
Gradually add the flour, beating until you have a creamy batter.
If you wish, this can be done quickly in a blender.
Strain the batter through a fine sieve into a bowl.
Cover and refrigerate for about two hours.
Wrap a one-inch cube of butter in a square of cheese cloth.
Heat a six-inch skillet or crepe pan and wipe with the cheese cloth-wrapped butter.
Now pour in about two tablespoons batter into the pan, lifting and tilting it to spread the batter evenly.
Cook until lightly browned.
Flip the crepe over and fry until a light golden brown.
Set aside on a tea towel and repeat until all the batter is used.
Set aside.
To prepare the sauce, beat the butter with the sugar until well blended.
Transfer mixture to a chafing dish and warm.
Add the orange and mandarin juice, the rum and grated rinds, stirring about five minutes or until the sauce thickens.
Dip the crepes a few at a time into the mixture.
Fold each crepe in half and then in half again to make a triangle.
Place them to one side of the pan until all the crepes are dipped and folded.
Arrange them in an overlapping circle in the pan.
Sprinkle with three tablespoons sugar.
Pour remaining sauce over the crepes.
Combine the cognac and Grand Marnier and the three tablespoons sugar in a small pan.
Heat and ignite.
Pour flaming over the crepes, whirling the pan so that the sauce and liqueurs cover all the crepes.
Serve immediately.
Gradually add the sugar, beating well.
Stir in the orange rind, salt and butter.
Pour in the milk and rum, stirring constantly.
Gradually add the flour, beating until you have a creamy batter.
If you wish, this can be done quickly in a blender.
Strain the batter through a fine sieve into a bowl.
Cover and refrigerate for about two hours.
Wrap a one-inch cube of butter in a square of cheese cloth.
Heat a six-inch skillet or crepe pan and wipe with the cheese cloth-wrapped butter.
Now pour in about two tablespoons batter into the pan, lifting and tilting it to spread the batter evenly.
Cook until lightly browned.
Flip the crepe over and fry until a light golden brown.
Set aside on a tea towel and repeat until all the batter is used.
Set aside.
To prepare the sauce, beat the butter with the sugar until well blended.
Transfer mixture to a chafing dish and warm.
Add the orange and mandarin juice, the rum and grated rinds, stirring about five minutes or until the sauce thickens.
Dip the crepes a few at a time into the mixture.
Fold each crepe in half and then in half again to make a triangle.
Place them to one side of the pan until all the crepes are dipped and folded.
Arrange them in an overlapping circle in the pan.
Sprinkle with three tablespoons sugar.
Pour remaining sauce over the crepes.
Combine the cognac and Grand Marnier and the three tablespoons sugar in a small pan.
Heat and ignite.
Pour flaming over the crepes, whirling the pan so that the sauce and liqueurs cover all the crepes.
Serve immediately.
