Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 3 eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 apples, peeled and thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1/4 cup orange juice
- 2 tablespoons Grand Marnier or other orange liqueur
- Powdered sugar for dusting
Special equipment needed:
- Non-stick skillet
- Spatula
- Whisk
- Zester
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, sugar, and salt.
2. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
3. Gradually pour the wet ingredients into the dry ingredients, whisking until smooth.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet and swirl to coat the bottom of the pan.
5. Cook for 2 minutes or until the edges start to lift. Flip the crêpe and cook for an additional minute. Repeat with remaining batter.
6. In a separate skillet, melt 2 tablespoons of butter over medium heat. Add sliced apples and cook until softened, about 5 minutes.
7. Add brown sugar, orange juice, and Grand Marnier to the skillet. Cook until the sauce has thickened and the apples are coated, about 5 minutes.
8. To assemble, place a crêpe on a plate. Spoon the apple mixture onto the center of the crêpe and fold the edges over. Repeat with remaining crêpes and apple mixture.
9. Dust with powdered sugar and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Skillet: Medium heat
Serving size:
Makes 4 crêpes
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 50g
Protein: 9g
Sodium: 200mg
Sugar: 28g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of sugar.
- Any type of fruit can be used instead of apples.
- Brandy or cognac can be used instead of Grand Marnier.
Variations:
- Add cinnamon or nutmeg to the crêpe batter for extra flavor.
- Top with whipped cream or vanilla ice cream.
- Use pears instead of apples.
- Add chopped nuts to the apple mixture.
Tips and tricks:
- Make sure the skillet is hot before adding the batter to prevent sticking.
- Use a non-stick skillet or lightly grease the skillet with butter or oil.
- Don't overfill the crêpes with the apple mixture to prevent tearing.
Storage instructions:
The crêpes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the crêpes in the microwave or in a skillet over low heat until warmed through.
Presentation ideas:
Arrange the crêpes on a platter and dust with powdered sugar. Garnish with orange zest or fresh berries.
Garnishes:
Orange zest, fresh berries, whipped cream, or vanilla ice cream.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Bacon or sausage, scrambled eggs, or a side salad.
Troubleshooting advice:
- If the crêpes are sticking to the skillet, the skillet may not be hot enough or the batter may be too thick.
- If the crêpes are tearing, the batter may be too thin or the skillet may be too hot.
Food safety advice:
Make sure to cook the crêpes and apple mixture thoroughly to prevent foodborne illness.
Food history:
Crêpes Suzette is a classic French dessert that was created in the late 19th century. It is named after a French actress, Suzette, who was dining at a restaurant when the dish was first created.
Flavor profiles:
The crêpes are light and fluffy with a hint of vanilla. The apple mixture is sweet and tangy with a hint of orange and Grand Marnier.
Serving suggestions:
Serve the crêpes as a dessert or a sweet breakfast dish.
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Region: French