Tested till perfect Crepes Suzette
Crêpes Suzette
Photography by Matthew Kimura

Crepes Suzette

A definite classic, this French dessert needs only a garnish of orange segments and sprigs of mint to serve.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2008

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 3 tbsp 3tbspgranulated sugar
  • 2 tbsp 2tbspunsalted butter
  • 2 tsp 2tspgrated orange rind
  • 1/3 cup 1/3cuporange juice
  • 3 tbsp 3tbsporange-flavoured liqueur

Crepes:

  • 1/2 cup 1/2cupall-purpose flour
  • 1/4 tsp 1/4tspsalt
  • 2 2eggeggs
  • 1/3 cup 1/3cupmilk
  • 1/3 cup 1/3cupwater, (approx)
  • 2 tbsp 2tbspunsalted butter, melted
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Preparation

Crêpes: In bowl, whisk flour with salt ; set aside. In small bowl, whisk together eggs, milk, water and 1 tbsp (15 mL) of the butter until consistency of 10% cream, adding up to 2 tbsp (25 mL) more water if too thick. Pour over dry ingredients, whisking until smooth. Strain through fine sieve into bowl. Cover and refrigerate for 1 hour. Stir before using.

Heat 8-inch (20 cm) crepe pan or skillet over medium-low heat; brush lightly with some of the remaining butter. For each crepe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling to coat pan; pour out excess batter. Cook, turning once, until golden, about 2 minutes. Transfer to plate; round off edge of crepe where batter was poured off. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)

In large skillet, melt sugar with butter over medium heat. Add orange rind, orange juice and 1 tbsp (15 mL) of the orange liqueur; bring to boil. Reduce heat and simmer for 1 minute.

Add 1 crepe to skillet, turning to coat. Using tongs, fold crepe into quarters; move to side of skillet. Repeat with remaining crepes, overlapping around edge of pan. Drizzle with remaining liqueur. Remove from heat and ignite pan. When flame subsides, serve crepes.

Nutritional Information Per serving: about

cal 290 pro 6g total fat 15g sat. fat 8g
carb 30g fibre 1g chol 125mg sodium 187mg

% RDI:

calcium 4 iron 8 vit A 15 vit C 15
folate 22
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