Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3 eggs
- 1 1/4 cups milk
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup raspberry jam
- 1/4 cup orange juice
- 2 tablespoons orange liqueur
- 1/4 cup fresh raspberries
- Powdered sugar for dusting
Special Equipment Needed:
- Non-stick skillet
- Whisk
- Spatula
- Zester
- Juicer
- Small saucepan
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Whisk until well combined.
3. Pour the wet ingredients into the dry ingredients and whisk until smooth.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of the batter into the skillet and swirl it around to coat the bottom of the pan evenly.
5. Cook the crêpe for about 1-2 minutes on each side or until golden brown. Repeat until all the batter is used up.
6. In a small saucepan, heat the raspberry jam, orange juice, and orange liqueur over medium heat until the jam is melted and the mixture is smooth.
7. Add the fresh raspberries to the sauce and stir gently.
8. Fold each crêpe in half, and then in half again to form a triangle.
9. Place the crêpes in the sauce and cook for 1-2 minutes, spooning the sauce over the crêpes until they are coated.
10. Transfer the crêpes to a serving plate and dust with powdered sugar.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Skillet: Medium heat
Saucepan: Medium heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 330
Fat: 12g
Carbohydrates: 45g
Protein: 9g
Sodium: 200mg
Sugar: 23g
Substitutions for ingredients:
- You can use any type of jam or fruit filling instead of raspberry jam and raspberries.
- You can substitute orange liqueur with any other type of liqueur or omit it altogether.
Variations:
- You can add a dollop of whipped cream on top of the crêpes before serving.
- You can sprinkle some chopped nuts on top of the crêpes for added crunch.
- You can use different types of fruit fillings for the sauce, such as blueberry, strawberry, or peach.
Tips and Tricks:
- Make sure the skillet is hot enough before pouring the batter to ensure even cooking.
- Use a non-stick skillet to prevent the crêpes from sticking.
- If the batter is too thick, add a little more milk to thin it out.
- Don't overcook the crêpes, or they will become tough and rubbery.
Storage Instructions:
You can store any leftover crêpes and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the crêpes, place them in a skillet over low heat for a few minutes until warmed through. To reheat the sauce, heat it in a small saucepan over low heat until warmed through.
Presentation Ideas:
Arrange the crêpes on a serving platter and pour the sauce over them. Garnish with fresh raspberries and a dusting of powdered sugar.
Garnishes:
Fresh raspberries, chopped nuts, whipped cream, powdered sugar.
Pairings:
This dish pairs well with a cup of coffee or tea.
Suggested Side Dishes:
Fresh fruit salad, green salad, roasted vegetables.
Troubleshooting Advice:
- If the crêpes are sticking to the skillet, make sure it is hot enough and lightly grease it with butter or cooking spray.
- If the batter is too thin, add a little more flour to thicken it up.
- If the sauce is too thick, add a little more orange juice to thin it out.
Food Safety Advice:
Make sure to cook the crêpes and sauce thoroughly to prevent any foodborne illnesses.
Food History:
Crêpe Suzette is a classic French dessert that was created in the late 19th century. It is said to have been named after a young woman who accidentally spilled alcohol on a crêpe dish and then set it on fire.
Flavor Profiles:
This dish has a sweet and tangy flavor from the raspberry jam and orange sauce.
Serving Suggestions:
Serve this dish as a dessert or a sweet breakfast treat.
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Region: French