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Crepe Suzette

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  • Total: 33min
    Preparation: 5min
    Cooking: 26min
    Presentation: 2min
  • Portions: 6.00
  • Difficulty: Intermediate

Utensils

  • Bowl
  • Whisk
  • Pan
  • Measuring Spoons
  • Pan

Nutritional information 333kcal = 1,394kj /per portion

  • 333.22 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

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

    1. 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.

    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.

    5. 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.

    6. When the alcohol burns off, pour the sauce over the crepes.

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