Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/4 cups whole milk
- 1/4 cup unsalted butter, melted
- 1 tablespoon orange zest
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons Grand Marnier
- 2 tablespoons Cointreau
- 1/4 cup unsalted butter, softened
- Powdered sugar for dusting
Special equipment needed:
- Non-stick crêpe pan or skillet
- Whisk
- Spatula
- Zester
- Juicer
- Small saucepan
- Long-handled lighter
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, sugar, and salt.
2. In a separate bowl, whisk eggs and milk until well combined.
3. Gradually pour the egg mixture into the flour mixture, whisking constantly until smooth.
4. Add melted butter and orange zest to the batter and whisk until well combined.
5. Cover the batter and let it rest in the refrigerator for at least 30 minutes.
6. Heat a non-stick crêpe pan or skillet over medium heat.
7. Pour 1/4 cup of the batter into the pan and swirl it around to cover the bottom of the pan evenly.
8. Cook the crêpe for about 1-2 minutes, until the edges start to lift and the bottom is lightly browned.
9. Flip the crêpe and cook for another 30 seconds to 1 minute.
10. Repeat with the remaining batter, stacking the crêpes on a plate as you go.
For the sauce:
1. In a small saucepan, combine orange juice, Grand Marnier, and Cointreau.
2. Heat the mixture over medium heat until it starts to simmer.
3. Add softened butter and whisk until it's melted and well combined.
4. Remove the saucepan from heat and let the sauce cool for a few minutes.
To serve:
1. Fold each crêpe in half, then fold it in half again to form a triangle.
2. Arrange the crêpes in a single layer in a large skillet or on a serving platter.
3. Pour the warm sauce over the crêpes and use a long-handled lighter to ignite the sauce.
4. Let the flames die down, then sprinkle the crêpes with powdered sugar.
5. Serve immediately.
Time:
Preparation time: 10 minutes
Resting time: 30 minutes
Cooking time: 20 minutes
Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe makes 8-10 crêpes, serving 4-5 people.
Nutritional information:
Calories per serving: 280
Total fat: 16g
Saturated fat: 9g
Cholesterol: 130mg
Sodium: 120mg
Total carbohydrates: 26g
Dietary fiber: 0g
Sugars: 10g
Protein: 6g
Substitutions for ingredients:
- You can use orange liqueur instead of Grand Marnier and Cointreau.
- You can substitute the orange zest and juice with lemon or lime zest and juice.
Variations:
- You can add sliced strawberries or bananas to the crêpes before folding them.
- You can serve the crêpes with whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the batter is smooth and free of lumps before resting it in the refrigerator.
- Use a non-stick pan or skillet to prevent the crêpes from sticking.
- Don't flip the crêpes too early or they will tear.
- Use a long-handled lighter to ignite the sauce from a safe distance.
- Serve the crêpes immediately after adding the sauce and powdered sugar.
Storage instructions:
- You can store the crêpes in an airtight container in the refrigerator for up to 2 days.
- You can store the sauce in a covered container in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat the crêpes, wrap them in a damp paper towel and microwave for 10-15 seconds.
- To reheat the sauce, warm it up in a small saucepan over low heat, whisking constantly.
Presentation ideas:
- Arrange the crêpes on a large platter and pour the sauce over them.
- Garnish with orange slices or mint leaves.
Garnishes:
- Orange slices
- Mint leaves
Pairings:
- Coffee
- Tea
- Champagne
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the crêpes are sticking to the pan, add a little more butter to the pan or use a non-stick spray.
Food safety advice:
- Make sure the crêpes are cooked through before serving.
- Use a long-handled lighter to ignite the sauce from a safe distance.
Food history:
- Crêpes Suzette is a French dessert that was created in the late 19th century.
- It was named after a French actress named Suzanne Reichenberg.
- The dish became popular in the early 20th century and was often served in high-end restaurants.
Flavor profiles:
- The crêpes are light and slightly sweet.
- The sauce is tangy and citrusy with a hint of sweetness from the liqueur.
Serving suggestions:
- Serve the crêpes Suzette as a dessert after a fancy dinner party or a romantic dinner for two.
Related Categories
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Region: French
Taste: Sweet, Tangy, Buttery, Citrusy, Caramelized