Description
The recipe for crepes Suzette, soft crepes and alcohol-free with a orange juice sauce (for 4 to 6 crepes)
Ingredients
Crepes batter
- 125 g (1 cup) Flour - all-purpose
- 250 ml (1 cup)Milk
- 2 Eggs - room temperature
- 1 tsp Vanilla extract
- 25 g (2 tbsp) Butter - unsalted and melted
- 1 tbsp Sugar - granulated
- 1 pinch salt
- 1/2 zest Orange
- 1 tbsp Orange blossom - orange juice
Orange butter sauce
- 200 ml (3/4 cup) Oranges juice - about 2 oranges
- 1 zest orange
- 20 ml ( 1tbsp) Lemon juice and zest - about 1/2
- 50 g ( 1/4 cup) Sugar - granulated
- 25 g ( 2 tbsp) Butter - unsalted
Instructions
Crepes
- Start by pouring the flour, salt and sugar, orange zest and orange flavor into a large container and form a well in the center.
- Place the eggs in it and whisk while pouring the milk in a trickle into the container.
- Mix until a smooth, homogeneous crepes batter is obtained.
- Use a hand blender if necessary to remove lumps.
- Heat a pancake pan with a little butter and pour a ladle into the hot pan.
- Cook the crepes for about 2 minutes per side and reserve time to prepare the sauce.
Orange butter Suzette sauce
- Start by placing all the ingredients in a large skillet, sugar, butter, orange and lemon juice and zest and heat over medium heat for about 10 minutes.
- Then place a first crepe in the pan and let it infuse for a few seconds before folding it in 4 and placing it on a plate.
- Do the same for the other crepes and finish by pouring the remaining orange sauce over the crepes and decorate with orange and zest.
Notes
Storage: about 1-2 days in the refrigerator under plastic wrap.
- Prep Time: 30 minutes
- Cook Time: 5 hours 30 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Calories: 147
- Sugar: 7
- Sodium: 58
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 33
- Fiber: 1
- Protein: 6
- Cholesterol: 60