FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

DessertsOther Desserts pg 2 >  Crepes Suzette 2

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

See also article on Crepes Suzette

CREPES SUZETTE 2

BASIC CREPE RECIPE
(Makes about 16 crepes)

10 oz. milk
3 eggs
2 oz. melted butter
4 oz. flour
Half teaspoon salt
Butter and/or vegetable spray as needed


Add the liquid ingredients to a blender, mix them first, and then gradually add the flour and salt.  Blend for one minute or until all the ingredients are well integrated, stopping to scrape down the sides of the blender if need be. Strain the batter through a sieve and refrigerate for two hours.

Butter an eight inch skillet over medium heat until the butter foams, or use vegetable spray. Pour 4 tablespoons, (two oz.), of the crepe batter into the pan and immediately lift the pan and swirl it around to evenly cover the entire surface. Cook for about a minute more.  Lift the edge with a spatula. If the crepe is a light brown it’s time to flip. Cook for only 30 more seconds on the other side. Set the crepes aside and proceed with the sauce.


For the sauce:
1 stick butter.
1/3 cup sugar
Zest of 1 large orange
Juice of 1 large orange
2 oz Grand Marnier


Melt the sugar into the butter in at least a twelve but preferably a fourteen inch nonstick skillet over medium to medium-low heat. Add the zest and the juice and simmer for a minute or two.  Add the crepes, one at a time.  Place them in the skillet, coat them with the sauce, and then fold them into quarters. Successively overlap one folded crepe over another, around the edge of the pan. Add the Grand Marnier and either tip the pan toward the flame or use a match to ignite the liqueur. As soon as the flames subside, serve the crepes.
 

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages