Orange Crepes (Crêpes Suzette)
Baking and Desserts | French cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
Do not grease the crepes with butter after frying — they turn out too greasy. You can grate the zest if you prefer a strong flavor (in which case you won't need to strain it). I simply removed it with a knife for speed. You can substitute sugar with brown sugar. Cognac can be replaced with brandy or whiskey. If you run out of sauce, you can add a little orange juice. I used packaged juice.
Ingredients
- Milk - 1 qt
- Wheat Flour - 7 tablespoons
- Sugar - 4 tablespoons
- Farm fresh eggs - 5 pieces
- Salt - ⅓ teaspoon
- Butter - 1.8 oz
- Oranges - 3 pieces
- Activated Baking Soda - a pinch
- Vegetable Oil - ½ cup
- Cognac - 1 tablespoon
Step by Step guide
Step 1
Warm the milk slightly.
Step 2
Mix the flour (heaping tablespoons), salt, baking soda, and 3 tablespoons of sugar thoroughly with half of the milk and vegetable oil.
Step 3
Add the eggs and whisk. Pour in the remaining milk and whisk again.
Step 4
Cook on a very hot skillet without oil. The crepes will be thin.
Step 5
For the sauce, peel 2 oranges into thin strips. Squeeze the juice. Peel and dice 1 orange into small cubes.
Step 6
Melt the butter in a skillet. Add the orange juice and zest. The heat should be low.
Step 7
Add the sugar and cook, stirring constantly until it is completely dissolved.
Step 8
At the end, pour in the cognac and bring to a boil.
Step 9
Strain the sauce and return it to the skillet. Add the diced orange and simmer for about 10 minutes over medium heat. The sauce is ready.
Step 10
Dip the fried crepes in the sauce on each side and fold them in half 3 times (they should form a triangle).
Step 11
Place the triangular crepes in the skillet with the remaining sauce and simmer for another 5–7 minutes.
Step 12
Serve with a scoop of vanilla ice cream.
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