x
Lorenza

Lorenza Avila

ImagenReceta
2 Photos
x
Select File


Validate Cancel
2
Recipe of Crepes Suzette
Recipe

Crepes Suzette

1h 10 mins
Hight
4.727273
|
137
Favorites
Collections
Glider
Super List
Upload a picture
To print
Crepes Suzette are a typical French dessert. They are flamed and accompanied with an orange liqueur sauce. They can be served with orange supreme or with vanilla ice cream.
Learn more about Lorenza Avila

Ingredients

6 portions
  • 3 units egg, big
  • 1 1/2 cups whole milk
  • 1/2 cups Water
  • 1 1/2 cups flour
  • 2 tablespoons cognac
  • 3 tablespoons sugar
  • 1/2 teaspoons salt
  • 5 tablespoons unsalted butter, melted
  • 4 tablespoons cognac, for the sauce
  • 6 tablespoons butter, cut into 6 pieces (for the sauce)
  • 4 tablespoons sugar, for the sauce
  • 1 tablespoon Orange zest, (for the sauce)
  • 4 oranges, fresh juice, 3-4 oranges (for the sauce)
  • 2 tablespoons Triple Sec orange liqueur, for the sauce

Preparation

To make the crepes, mix eggs, milk, water, flour, cognac, sugar, salt and melted butter in a blender until the mixture is smooth.
Put a little melted butter in the pan and cover the whole pan well. Heat over medium heat. With a tablespoon, put 1/4 cup of the mixture in the pan, moving so that it spreads in a round shape. Cook until the crepes begin to brown, between 30 seconds and 1 minute. Turn the crepe with a spatula, cook another 20 seconds on the other side. Continue with the rest of the mixture, until you have 12 crepes.
To prepare the orange sauce, put 3 tablespoons of Cognac in a pan and light the cognac with a long match, move the pan until the heat goes down. (The cognac should be flared for 15 seconds, if it goes out very quickly, turn on again).
Add butter, 3 tablespoons of sugar and 1 cup of orange juice to the flambéed cognac. Let it boil and cook over high heat for about 6-8 minutes until it reduces and becomes like a syrup. Pass the sauce to a small bowl (still do not wash the pan). Stir the rest of the orange juice (1/4 cup), orange zest, Triple Sec liqueur and the rest of the cognac to the sauce.
Fold each crepe in four and place 9 crepes folded in the pan that was used for the orange sauce. Put the other 4 crepes in the center of the pan. Sprinkle the crepes with the rest of the sugar. Put the pan in the oven over high heat until the sugar melts and the crepes are browned, about 5 minutes. Remove the pan from the oven and put half of the orange sauce on the crepes. Put the crepes on individual plates, serve with vanilla ice cream and pour the remaining sauce in case someone wants more.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (11)
Arely Chavez
17/05/2020 00:26:50
Deliciosas con miel de abeja!
Jose Ruiz
10/12/2018 23:43:28
Ooook
Jaime Jiménez
28/07/2018 20:23:41
En lugar del helado, puse supremas de naranja bañadas en coñac, espolvoreadas con azúcar y flameads. Adornan las crepas y contrasta su sabor acidito con el dulce de la salsa.
issa luna
23/05/2017 11:48:07
Deliciosas !!!! Ya las hice dis veces !!
Mario Poveda Suarez
09/09/2013 15:43:56
deliciosas un poquito trabajosas pero valen la pena, felicidades y sigan adelante.
see more

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING