Crepe Suzette

Name: Crepe Suzette
Prep time: 5 min
Cook time: 26 min
Total time: 33 min
Yield: 6.00 porciones
Cuisine: France
Ingredients: 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; 6 Tablespoons Unsalted Butter; 1/4 Cup Granulated Sugar; 1/2 Tablespoon Orange Zest; 1/3 Cup ORCHARD® 100% Orange Juice; 1/2 Cup Cognac

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1 people already cooked this dish.
Total: 33min

Preparation: 5min

Cooking: 26min

Presentation: 2min
Portions: 6
Difficulty: Intermediate

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Ingredients

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

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.
Add 1 teaspoon melted butter to a 6-inch crepe pan and melt it over medium heat.
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.
Repeat with the rest of the batter, stacking the crepes until you have about 12 to 15 of them.
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.
When the alcohol burns off, pour the sauce over the crepes.