Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup sliced strawberries
- 2 tablespoons orange liqueur
- 2 tablespoons unsalted butter
- 1/4 cup sugar
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup Grand Marnier
- 1/4 cup brandy
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, eggs, milk, water, salt, sugar, melted butter, and vanilla extract until the batter is smooth.
2. 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. Cook the crêpe for 1-2 minutes on each side until lightly golden brown. Repeat with the remaining batter.
3. In a small saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved. Add the orange juice, lemon juice, Grand Marnier, and brandy. Cook for 2-3 minutes until the sauce thickens.
4. Add the sliced strawberries to the sauce and cook for an additional 1-2 minutes until the strawberries are heated through.
5. To serve, fold each crêpe in half and then in half again to form a triangle. Place the crêpes on a plate and spoon the strawberry sauce over the top.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet: Medium heat
- Saucepan: Medium heat
Serving size:
- Makes 8 crêpes
Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 25g
- Protein: 4g
Substitutions for ingredients:
- Orange liqueur: Triple sec or Cointreau
- Grand Marnier: Cognac or orange brandy
- Brandy: Whiskey or rum
Variations:
- Blueberry Crêpe Suzette: Substitute blueberries for the strawberries in the sauce.
- Chocolate Crêpe Suzette: Add 1/4 cup of cocoa powder to the batter and serve with a chocolate sauce.
- Banana Crêpe Suzette: Substitute sliced bananas for the strawberries in the sauce.
Tips and Tricks:
- Make sure the batter is smooth to prevent lumps in the crêpes.
- Use a non-stick skillet to prevent the crêpes from sticking.
- Don't overcook the crêpes or they will become tough.
- Use freshly squeezed orange and lemon juice for the best flavor.
- Use a zester to remove the zest from the orange before juicing it for added flavor.
Storage Instructions:
- Store leftover crêpes and sauce separately in the refrigerator for up to 2 days.
Reheating Instructions:
- Reheat the crêpes in the microwave for 10-15 seconds or in a skillet over low heat until warmed through. Reheat the sauce in a small saucepan over low heat until heated through.
Presentation Ideas:
- Serve the crêpes on a decorative plate with a dusting of powdered sugar.
- Garnish with fresh mint leaves or whipped cream.
Garnishes:
- Fresh mint leaves
- Whipped cream
- Powdered sugar
Pairings:
- Champagne or sparkling wine
Suggested Side Dishes:
- Fresh fruit salad
- Roasted potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the batter is too thick, add a little more milk or water to thin it out.
- If the crêpes are sticking to the skillet, add a little more butter to the pan.
Food Safety Advice:
- Make sure the eggs are fully cooked before serving.
Food History:
- Crêpe Suzette is a French dessert that was created in the late 19th century. It is named after a French actress, Suzanne Reichenberg, who was dining at a restaurant in Monte Carlo when the dessert was first created.
Flavor Profiles:
- Sweet, tangy, and fruity
Serving Suggestions:
- Serve as a dessert or brunch dish.
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Region: French