Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 2 ripe bananas, sliced
- 1/4 cup orange juice
- 1/4 cup sugar
- 1/4 cup Grand Marnier
- 1/4 cup unsalted butter, cubed
Special equipment needed:
- Non-stick skillet
- Whisk
- Spatula
- Zester
- Juicer
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, eggs, milk, water, salt, and melted butter until smooth. Let the batter rest for 10 minutes.
2. 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. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip and cook for another 30 seconds. Repeat with the remaining batter.
3. In a separate skillet, heat orange juice, sugar, and Grand Marnier over medium heat until the sugar dissolves. Add the unsalted butter and whisk until melted and combined.
4. Add the sliced bananas to the skillet and cook for 1-2 minutes until the bananas are coated in the sauce and slightly softened.
5. To serve, fold the crêpes in half and then in half again to form triangles. Arrange on a plate and spoon the banana sauce over the top. Garnish with orange zest.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Skillet: Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 50g
Protein: 8g
Sodium: 200mg
Sugar: 28g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Milk can be substituted with almond milk or soy milk.
- Grand Marnier can be substituted with Cointreau or orange liqueur.
Variations:
- Add a scoop of vanilla ice cream on top of the crêpes before adding the banana sauce.
- Substitute the bananas with sliced strawberries or peaches.
- Add a pinch of cinnamon to the crêpe batter for extra flavor.
Tips and tricks:
- Make sure the batter is smooth and free of lumps before cooking.
- Use a non-stick skillet to prevent the crêpes from sticking.
- Keep the cooked crêpes warm in a low oven until ready to serve.
Storage instructions:
Store leftover crêpes and banana sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the crêpes in a skillet over low heat until warmed through. Reheat the banana sauce in a separate skillet over low heat until warmed through.
Presentation ideas:
Arrange the crêpes on a platter and drizzle the banana sauce over the top. Garnish with fresh mint leaves.
Garnishes:
Orange zest and fresh mint leaves.
Pairings:
Pair with a cup of coffee or tea for breakfast or brunch.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crêpes are too thick, add a little more milk or water to the batter.
- If the crêpes are sticking to the skillet, make sure the skillet is hot enough before adding the batter.
Food safety advice:
Make sure the bananas are ripe and free of any bruises or discoloration.
Food history:
Crêpes Suzette is a classic French dessert that originated in the late 19th century. It is named after a French actress who was dining at a restaurant in Monte Carlo when the dish was first created.
Flavor profiles:
Sweet, tangy, and buttery.
Serving suggestions:
Serve as a dessert or a sweet breakfast or brunch dish.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Sweet, Buttery, Caramelized, Citrusy