Crepe Suzette
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Total: 33minPreparation: 5minCooking: 26minPresentation: 2min
- Portions: 6
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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TO PREPARE CREPES
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.
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Add 1 teaspoon melted butter to a 6-inch crepe pan and melt it over medium heat.
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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.
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Repeat with the rest of the batter, stacking the crepes until you have about 12 to 15 of them.
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TO PREPARE ORANGE BUTTER:
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.
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When the alcohol burns off, pour the sauce over the crepes.
Utensils
- Bowl
- Whisk
- Pan
- Measuring Spoons
- Pan
Nutritional information 333kcal = 1,394kj /per portion
- 333.22 Calories Energy
- 108.87 Milligrams Calcium
- 5.73 Grams Protein
- 7.01 Milligrams Vitamin C
- 0.58 International unit Vitamin D
- 24.68 Grams Carbohydrates
- 0.55 Grams Fiber
- 136.60 Milligrams Sodium
- 18.51 Grams Fats
- 8.27 Grams Saturated Fats
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