Crepes Suzette
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This is another recipe that reminds me of my childhood. When I was a kid, I found a recipe for crepes suzette in an old cookbook my mom had, I wanted to try to make the crepes themselves, I wasn’t so interested in the sauce. Of course, back then all purpose flour was something you would never find in our kitchen. Nobody baked. I used a pancake mix, I remember the awful crepes I made with it, I must have been about 10 years old. The sauce, was good though, of course I didn’t use any liquor in my recipe, and to this day, sometimes I still make them without it. The mixture of butter, sugar and orange juice still tastes pretty good to me just as it is.
Helga
Crepes Suzette
Serves 6
Ingredients, crepe recipe:
1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
1 teaspoon orange zest
2 tablespoons butter, melted
Ingredientes, sauce:
1 ½ cups fresh orange juice
1 teaspoon orange zest
½ stick butter
3 tablespoons sugar
⅓ cup orange liquor (cointreau, grand marnier)
Procedure:
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the orange zest, salt and butter; beat until smooth.
- Heat a lightly buttered frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Reserve.
- In large skillet, melt the butter. Add sugar and stir until dissolved.
- Add rind and juice; bring to a simmer.
- Turn heat to low. Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again.
- Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce!
- Serve hot, and sprinkle confectioners’ sugar on them.
If you will use the liquor:
- Pour liquor over the pan of crepes.
- Using a long match, ignite the sauce.
- Remove pan from heat.
- Serve hot, and sprinkle confectioners’ sugar on them.
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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)