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:
- 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 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.
- Meanwhile, cream the rest of the butter with the orange zest, sugar and 1 tablespoon of the orange liqueur.
- Heat a crepe pan over medium-high heat until really hot.
- 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.
- Cook over moderate heat until lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and flip over the crepe.
- Cook on the other side for about 20 seconds. Make about 18-20 very thin crepes.
- Spread a thing layer of orange cream over each crepe, fold into a triangle and arrange them in an ovenproof dish.
- Just before serving, reheat the crepes in the oven (at 210 F) for 10 minutes.
- 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.