| Carbohydrates | 24.7 gs |
| Energy | 333.2 kcal |
| Fats | 18.5 gs |
| Fiber | 0.6 gs |
| Protein | 5.7 gs |
| Saturated Fats | 8.3 gs |
| Sodium | 136.6 mg |
| Sugars | 12.2 gs |
Total
33difficulty
Intermediate
Crepe Suzette
Utensils
Pan
Bowl
Whisk
Measuring Spoons
Ingredients
Portions: 6
- 3/4 Cup All-Purpose Flour
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Granulated Sugar
- 1/2 Cup CARNATION® Full Cream Evaporated Milk
- 2 Large Egg
- 1/3 Cup Cold Water
- 2 Tablespoons Canola Oil
- 4 Teaspoons Unsalted Butter (melted)
- 6 Tablespoons Unsalted Butter (softened)
- 1/4 Cup Granulated Sugar
- 1/2 Tablespoon Orange Zest
- 1/3 Cup ORCHARD® 100% Orange Juice
- 1/2 Cup Cognac
Instructions
TO PREPARE CREPES
- 1.Combine the flour, salt and ½ teaspoon sugar. A little bit at a time, stir in the Evaporated Milk, then the eggs, water and oil.
- 2.Add 1 teaspoon melted butter to a 6-inch crepe pan and melt it over medium heat.
- 3.Slowly add about 3 tablespoons of batter into the skillet and tilt it back and forth to make sure it spreads out evenly and in a circle. Cook for about 1 minute, until it's nice and brown, then flip it over and cook for another 30 seconds.
- 4.Repeat with the rest of the batter, stacking the crepes until you have about 12 to 15 of them.
TO PREPARE ORANGE BUTTER:
- 5.In the same pan, add 6 tablespoons softened butter, orange zest, Orange Juice and sugar. Cook until the sauce caramelizes, about 4 minutes, and then add the cognac and light with a long match.
- 6.When the alcohol burns off, pour the sauce over the crepes.
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