Crepes Suzette

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Crepe Expectations

Rated: 4 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
25 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: 1 min
Cook: 25 min
Total:: 36 min

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Ingredients

Sweet crepes, recipe follows
1/2 pound butter, softened
4 tablespoons sugar
4 ounces of your favorite liquor
4 scoops of vanilla ice cream

Directions

Fold your crepes in half twice, so they are in the shape of a triangle. In a non- stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.

Sweet Crepes:

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons of your favorite liqueur
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

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Comments & Reviews

recipe Crepes Suzette
Kimberly Tarzana, CA 08-04-2009
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Where's the rest of the instructions?
Rated: 1 stars out of 5

FIrst of all, this recipe doen't match the one from the episode which contained 1 T. brown sugar and 1 T. white sugar.... Also, these instructions tell you what to do with half of the amount of butter and sugar, but never mention what you do with the other half. The program only calls for 2T. of sugar (1 white and 1 brown) and 1/4 lb. of butter. The amount for the liqueur however is only half of what's mentioned on the program which calls for all 4 oz listed here, though this recipe only tells you to add half. It just doesn't make sense. I'd imagine the recipe given in the program is good, but you need to clean up this one to match it and to make sense of all the ingredients listed. Read more
recipe Crepes Suzette
Anastassia Brooklyn, NY 04-13-2008
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YUMMY! YUMMY!
Rated: 5 stars out of 5

So good, simple and tasty :)
recipe Crepes Suzette
Brent Fullerton, CA 02-07-2008
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I am drooling
Rated: 5 stars out of 5

Wow. When I was eating these crepes I kept asking myself "How is it possible that I made something this delicious!?". I used... an inexpensive apricot brandy. Alton you are annoying but I love you regardless.Read more
recipe Crepes Suzette
Anonymous 10-28-2007
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so very delicious
Rated: 5 stars out of 5

these were fun to make, and very yummy!
recipe Crepes Suzette
Anonymous 01-28-2007
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Crepes
Rated: 3 stars out of 5

Crepes seemed rubbery rather than lignt and fluffy.
recipe Crepes Suzette
Anonymous 10-21-2006
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very good crepes
Rated: 5 stars out of 5

the crepes were very easy to make and they were very good. Everbody like them a lot. thanks