How to Prepare Favorite Crêpes Suzette

Crêpes Suzette. Whisk together the eggs and sugar in a large bowl until pale. If the mixture is too thick, add. French crêpes are a national treasure.

Crepes suzette were made famous in elegant Parisian restaurants at the turn of the twentieth century and have become standard French dessert fare. That they were accidentally created by a young waiter who was serving the Prince of Wales, and then named for the prince's companion, Suzette, is a nice story but probably not true. Get Crepes Suzette Recipe from Food Network.

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, crêpes suzette. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Crêpes Suzette is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Crêpes Suzette is something which I’ve loved my whole life.

Whisk together the eggs and sugar in a large bowl until pale. If the mixture is too thick, add. French crêpes are a national treasure.

To get started with this particular recipe, we have to first prepare a few components. You can cook crêpes suzette using 13 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Crêpes Suzette:

1. Get of For the Crêpes.
2. Prepare 1 cup of plain flour.
3. Make ready pinch of salt.
4. Make ready 1 of egg.
5. Get 1 of egg yolk.
6. Prepare 300 mL of semi skimmed milk.
7. Get 1 tablespoon of butter melted plus extra for frying.
8. Take of For the Sauce.
9. Prepare 2 of large oranges.
10. Take 4 tablespoons of butter.
11. Get half of cup soft light brown sugar.
12. Take 1 of tablespoo Grand Marnier.
13. Prepare 1 tablespoon of brandy.

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. Place over high heat and bring to boil; reduce heat to medium-low. Remove from heat, and set aside.

Steps to make Crêpes Suzette:

1. Sift the flour and salt into a bowl and make a well in the centre. Crack the egg yolk and extra yolk into the well.
2. Stir the eggs with a wooden spoon to incorporate the flour from around the edges.
3. When the mixture thickens, gradually pour on the milk, beating well after each addition until a smooth batter is formed.
4. Stir in the butter, transferred to a jug, cover and chill for 30 minutes.
5. Heat a medium shallow frying pan and add a little butter then heat until sizzling. Pour in a little of the batter, tilting the pan back and forth to cover the base thinly.
6. Cook over a medium heat for 1 to 2 minutes until lightly browned underneath then flip over using a palette knife and cook for a further minute.
7. Repeat this process until you have 8 crêpes. Stack them up on a plate until you're ready.
8. Using as zester, pair the rind from one of the oranges and reserve about a teaspoon of the decoration squeeze the juice from both oranges and set aside.
9. To make the sauce, melt the butter in a large frying pan and add the sugar with the orange rind and juice..
10. Heat gently until the sugar has dissolved, and the mixture is gently bubbling..
11. Fold each crave into quarters add them to the pan one at a time coating them in the sauce and folding each one in half again..
12. Gently moved to the side of the pan to make room for the others..
13. Pour on the Grand Marnier and brandy and cook gently for 2 to 3 minutes, until the sauce has slightly, caramelized – for the extra touch, flame the brandy as you pour it into the pan – sprinkle with the reserve orange rind and serve straight from the pan.

Fold crepes into quarters, and arrange in circular pattern, slightly overlapping, in a nonreactive skillet or other shallow flameproof pan. Pour warm syrup on top (reserve syrup pan), and place over low heat. Make filling: Stir together butter, sugar, liqueur, and zest. Roll up; place on a baking sheet, seam side down. Make sauce: Bring juice and sugar to a simmer in a saucepan over medium heat; skim foam.

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