Crepes Suzette - Famous French Pancake Dessert | FoodiBase

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Crepes Suzette

Nutrition Info Per Serving


Energy 295.82 Cal Protein 2.47 g
Lipid 17.93 g Carbohydrate 33.22 g
Fiber 0.55 g Sugar 26.66 g


Ingredients List of Crepes Suzette – Famous French Pancake Dessert

Grocery List
Quantity Units Ingredients Notes
20.00 gm EGG 2 Large eggs
0.75 cup BAKERY FLOUR
0.50 cup MILK
0.00 SALT To taste
0.50 tsp SUGAR
0.50 cup WATER
1.00 tbsp CANOLA OIL
1.00 tbsp BUTTER WITHOUT SALT Melted
6.00 tbsp BUTTER WITHOUT SALT Softened
0.25 cup SUGAR
2.00 tbsp SUGAR For sprinkling
0.25 cup GRAND MARNIER For flambeing
1.00 tbsp ORANGE PEEL Zest
0.50 cup ORANGE JUICE Fresh

Crepes Suzette – Famous French Pancake Dessert Tags: Regional Traditional

chefgabagiba Date: January 1, 2017
Region: CONTINENTAL EUROPE
Cuisine: France
Type: Cereals
Course: Desserts

Prep Time

5 Mins

Cooking Time

45 Mins

Servings

6 servings


Introduction of Crepes Suzette – Famous French Pancake Dessert


Crepes Suzette, the world famous Pancake Dessert from France is an elegant dessert that brings fine dining experience to the entire meal!

Preparation Steps of Crepes Suzette – Famous French Pancake Dessert


Preparation of Crepes Suzette, the world famous Pancake Dessert from France:


1.In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.

2.Heat a 6-inch crepe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crepe curl up and start to brown, 45 seconds. Flip the crepe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crepe out onto a baking sheet . Repeat with the remaining batter to make 12 crepes, buttering the skillet a few times as necessary.

3.In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.

4.Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crepe. Fold the crepes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crepes to a heatproof platter.

5.Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite carefully with a long-handled match and pour the flaming mixture over the crepes. Tilt the platter and, with a spoon, carefully baste the crepes until the flames subside. Serve right away.



SUGGESTED PAIRING

Sauternes, a sweet white wine from Bordeaux, typically has citrusy—even orange marmalade—flavors.

Sauternes white wine will be fantastic with the orange butter for these crêpes.


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