Crepes Suzette Recipe

Pittman & Davis

3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon freshly grated orange zest
2 eggs
1/2 cup milk, divided
2 tablespoons melted butter, divided
1 teaspoon vanilla extract

1/3 cup freshly squeezed orange juice
2 tablespoons granulated sugar
1 teaspoon freshly grated orange zest
2 tablespoons orange liqueur, optional
2 oranges, peeled and sectioned

For the crepes:

1. In a large mixing bowl, whisk together flour, sugar, orange zest, eggs, 1/4 cup milk, 1 tablespoon butter and vanilla until blended.

2. Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set. Repeat with remaining batter, stacking crepes on a plate.

For the Sauce:

1. In a large skillet over medium-high heat, bring the orange juice to a boil. Add the 2 tablespoons sugar and 1 teaspoon zest; reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur, if desired, and orange slices; set aside.

3. Working in batches, gently place each crepe into pan. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Top with oranges and serve immediately.

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