Recipe courtesy of Allison Robicelli
and
Matt Robicelli
Crepes Suzette
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 341
- Total Fat
- 18
- Saturated Fat
- 10
- Carbohydrates
- 35
- Dietary Fiber
- 1
- Sugar
- 21
- Protein
- 5
- Cholesterol
- 88
- Sodium
- 158
- Total: 1 hr 35 min (includes chilling time)
- Active: 35 min
Ingredients
Crepes:
1 cup instant flour
1 cup whole milk
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1/4 teaspoon kosher salt
2 large eggs
Nonstick cooking spray
Sauce:
1 cup orange juice
1/4 cup orange marmalade
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Zest of 1 orange
1 stick unsalted butter
1/3 cup orange liqueur, such as Grand Marnier
Sliced oranges, for garnish
Directions
- For the crepes: Put the flour, milk, butter, sugar, salt and eggs in a blender and puree until completely smooth. Cover and refrigerate for at least 1 hour or up to overnight.
- Place a nonstick 8-inch skillet or crepe pan over medium heat and coat with a thin layer of cooking spray. Carefully pour a few tablespoons of the batter into the center of the pan, swirling to coat the bottom with the thinnest possible layer. Cook, undisturbed, until the edges are golden and the top looks just about set, then flip and cook for another 30 seconds. Remove to a plate, top with a piece of wax paper or parchment and repeat until all the batter has been used.
- For the sauce: Whisk together the orange juice, marmalade, sugar, cinnamon, salt and orange zest in a medium saucepan. Bring to a boil, then reduce to a simmer. Whisk in the butter a tablespoon at a time, adding the next piece once the previous piece has completely melted. Turn off heat and whisk in the orange liqueur.
- Fold crepes into quarters and arrange on a platter with sliced oranges. Tableside, use a stick lighter to ignite the sauce, then slowly and evenly pour over the crepes. Once the fire extinguishes itself, eat immediately.