Crepes Suzette

Crepes Suzette

shared by Jennifer

Details:

    PT2H30M
  • Prep Time: 2 Hours 30 Minutes
  • PT2M
  • Cook Time: 2 Minutes
  • PT2H30M
  • Total Time: 2 Hours 30 Minutes
  • Difficulty: Intermediate
  • Serves: 18-20 crepes
  • Cuisine: French
  • In a large bowl whisk the eggs with salt, gradually add milk and water.Slowly add flour mix to the milk-egg mixture, stir with a wire whisk to mix well.In

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 7 oz unsalted butter
  • 3 large eggs
  • 1/2 tsp salt
  • 1 3/4 cups milk
  • 3/4 cup water
  • 1 orange zest, finely grated
  • 7 tbsp orange liqueur
  • 1 tbsp powdered sugar

Directions:

  1. In a large bowl whisk the eggs with salt, gradually add milk and water.
  2. Slowly add flour mix to the milk-egg mixture, stir with a wire whisk to mix well.
  3. In a microwave melt 2 oz of butter, pour it into the crepe batter. Then cover the bowl with plastic food wrap, and refrigerate for 2 hours.
  4. Meanwhile, cream the rest of the butter with the orange zest, sugar and 1 tablespoon of the orange liqueur.
  5. Heat a crepe pan over medium-high heat until really hot.
  6. Cover the pan with a thin layer of butter and pour a small amount of batter. Rotate the pan to spread batter as thinly as possible.
  7. Cook over moderate heat until lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and flip over the crepe.
  8. Cook on the other side for about 20 seconds. Make about 18-20 very thin crepes.
  9. Spread a thing layer of orange cream over each crepe, fold into a triangle and arrange them in an ovenproof dish.
  10. Just before serving, reheat the crepes in the oven (at 210 F) for 10 minutes.
  11. Warm the remaining liqueur in a small saucepan. Bring the crepes to the table, dust them with the confectioners sugar, and pour over the warmed liqueur. Set alight and serve immediately.