Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 cups whole milk
- 4 large eggs
- 2 tablespoons melted butter
- 2 tablespoons vegetable oil
- 2 tablespoons orange liqueur
- 2 tablespoons Grand Marnier
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons butter
- 1/2 cup light brown sugar
- 1/4 cup heavy cream
Special Equipment Needed:
- 8-inch non-stick skillet
- Whisk
- Spatula
- Medium saucepan
- Heatproof bowl
Step-by-Step Instructions:
1. In a medium bowl, whisk together the flour, sugar, and salt.
2. In a separate bowl, whisk together the milk, eggs, melted butter, and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth.
4. Heat an 8-inch non-stick skillet over medium heat.
5. Pour 1/4 cup of the batter into the skillet and swirl to coat the bottom.
6. Cook for 2 minutes, or until the edges are lightly browned.
7. Flip the crêpe and cook for an additional 1 minute.
8. Transfer the crêpe to a plate and repeat with the remaining batter.
9. In a medium saucepan, combine the orange liqueur, Grand Marnier, orange juice, lemon juice, butter, and brown sugar.
10. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is bubbling.
11. Reduce the heat to low and simmer for 5 minutes.
12. Remove the saucepan from the heat and stir in the heavy cream.
13. Place a crêpe in the center of a heatproof bowl.
14. Pour 1/4 cup of the sauce over the crêpe and fold the edges over to enclose the filling.
15. Repeat with the remaining crêpes and sauce.
16. Serve warm.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information: Calories: 590; Total Fat: 24g; Saturated Fat: 12g; Cholesterol: 160mg; Sodium: 270mg; Carbohydrates: 74g; Fiber: 2g; Sugar: 33g; Protein: 11g
Substitutions for Ingredients
- Whole milk can be substituted with almond milk or oat milk.
- Vegetable oil can be substituted with melted coconut oil.
- Grand Marnier can be substituted with triple sec.
Variations:
- Add fresh fruit such as strawberries, blueberries, or bananas to the crêpes.
- Substitute the orange liqueur and Grand Marnier with 1/4 cup of brandy.
Tips and Tricks:
- Make sure the skillet is hot before adding the batter.
- Use a non-stick skillet to prevent the crêpes from sticking.
- Cook the crêpes on medium heat to ensure they are cooked through without burning.
Storage Instructions:
Store the crêpes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the crêpes in a skillet over medium heat for 1-2 minutes.
Presentation Ideas:
- Serve the crêpes on a platter with the sauce drizzled over the top.
- Garnish with fresh fruit and a sprinkle of powdered sugar.
Garnishes:
- Fresh fruit
- Powdered sugar
Pairings:
- Vanilla ice cream
- Whipped cream
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
Troubleshooting Advice:
- If the crêpes are sticking to the skillet, reduce the heat and add a bit more oil.
- If the crêpes are too thick, add a bit more milk to the batter.
Food Safety Advice:
- Refrigerate any leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Crêpes Suzette is a classic French dessert that was created in 1895 by a 14-year-old apprentice chef at the Café de Paris in Monte Carlo.
Flavor Profiles:
This dish has a sweet and tangy flavor from the orange liqueur, Grand Marnier, and orange and lemon juices. The caramel sauce adds a rich sweetness to the dish.
Serving Suggestions:
- Serve the crêpes with a scoop of vanilla ice cream.
- Top with fresh fruit and a sprinkle of powdered sugar.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: French
Taste: Sweet, Buttery, Caramelized, Citrusy