Crepe Suzette
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Total: 52minPreparation: 52min
- Portions: 6
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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TO PREPARE CREPES; combine the flour, salt and sugar
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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.
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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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ORANGE BUTTER; In the same pan, add the softened butter, orange zest, Orange Juice and sugar.
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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.
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