Crêpes Suzette


by Feli Chic'Cuisine

A classic French dessert. These crepes are served hot with a sauce of butter, clementine juice, and liqueur (Cointreau or Grand Marnier).


Ingredients;

Serves 16-18


For the Batter

  • 2 cup (250g) flour

  • 3 large eggs

  • 2 cups (500ml) milk

  • 2 Tbsp butter, melted

  • 1 lemon, zest

  • 1 pinch of salt

  • butter for the pan

For the Flavored Butter Sauce

  • 2 clementines, juice and zest

  • 4 tablespoons orange liqueur (Cointreau or Grand Marnier)

  • 2 Tbsp sugar

  • 100g (3 1/2 ounces) butter, room temperature



Method


MAKE THE BATTER


​​​​​1. In a big bowl, place the flour and add a little of the milk. Beat the flour into the liquid, then gradually stir in the rest of the milk, keeping the batter smooth and free from lumps.


2. Add the beaten eggs, melted butter, lemon zest and a pinch of salt. Whisk all the ingredients vigorously until the crepe batter is completely smooth. Allow the batter to rest for at least 1 hour before making the crepes.


MAKE THE FLAVORED BUTTER SAUCE


3. in a saucepan combine the butter, sugar, clementine zest and juice and 2 tablespoons of the orange liqueur. Bring to the boil. Set aside.


COOKING THE CREPES


4. Lightly grease a nonstick pan with just a smear of butter. Heat the pan, pour in about 1/4 cup of the batter. Swirl it around and cook for about 1 minute. Flip the crêpe over with a spatula and cook the other side. Repeat the process for each crêpe.


5. Fold the crepes into quarters and then arrange them in a large pan, or any flameproof dish. Pour the flavored butter over the crepes and then gently warm them.


6. When the crepes are hot in the butter-clementine sauce, pour the liqueur over them and set light to the pan to flambe them. Serve immediately, spooning crepes and sauce onto each plate.



​​“Success is most often achieved by those who don't know that failure is inevitable.” - Coco Chanel

       ''Sugar and Spice and

           other Things Nice''

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