Crepe Suzette

Let's cook it
Difficulty Intermediate
Portions: 6
Total 33 min

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

  • 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.

Comments (0)

Related recipes