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| Crepes Suzette |
Serves 6 to 8 Perp Time 15 minutes, plus chilling time
Cooking Time 10 to 15 minutes
Ingredients for the crepes: 1 and 1/3 cups all-purpose
flour. 1/4 teaspoon salt. 1 tablespoon sugar. 2/3 cup fresh milk. 1 cup water.
3 eggs. 2 tablespoons melted butter
Ingredients for the sauce: 3 teaspoons grated orange zest.
1/2 cup sugar. 2/3 cup butter (at room temperature). 1 and 1/2 cups orange
juice. 2 teaspoons lemon juice. 2 tablespoons orange liqueur. 2 tablespoon
brandy
Crepes Suzette recipe: 1- Combine flour, salt, and sugar.
Mix until incorporated. Set aside. 2- In a medium bowl, combine milk, water,
and eggs. Pour mixture into the dry ingredients; mix well. Add melted butter;
mix again. Chill for 30 minutes or up to 2 days. 3- Heat a non-stick pan over
medium heat. Pour in a small amount of batter, carefully tilting the pan to
create a smooth, even layer. 4- Cook for 2 minutes or until one side is golden
brown. Transfer to a plate. Repeat with remaining ingredients. 5- Make the
sauce: Rub zest into sugar. Using a wooden spoon or spatula, cream together
butter and sugar. Place butter-sugar mixture in a pan over medium heat. Add
orange and lemon juice. Bring to a boil, then lower heat. 6- Working with one at
a time, dip a cooked crepe in the mixture, Fold in half, then fold again to
create a triangle. Set aside. Repeat with remaining crepes. Remove pan from
heat. 7- Place crepe triangles in the pan in a circular pattern. Make sure the
juices have not fully evaporated. 8- Heat orange liqueur and brandy in a
separate pan, Pour liquid over the crepes. Turn on heat and cook until the
flame caused by the alcohol disappears. Arrange crepes on a platter with the
sauce. Garnish with orange slices and segments, if desired
