Crepe Suzette Recipe at MyDish

Crepe Suzette

4 stars based on 2 reviews Rate this Recipe

Method

  • Step 1: Put 1/2 cup of sugar and orange peels in a processor. Stir for one minute. Add 4.5 oz of butter and process. Add slowly 1/2 cup of orange juice. Then 3 table spoons of orange liqueur.

  • Step 2: Cover and refrigerate.

  • Step 3: Prepare the pancake mixture. Place ina processor milk, water, egg yolks, 1 table spoon of sugar, 1 table spoon of orange liqueur (or brandy), flour, 5 table spoons of butter. Process for one minute at top speed. Cover and refrigerate for at least 2 hours.

  • Step 4: Rub a skillet with butter. Cook one pancake at the time over moderate heat.

  • Step 5: Put the orange mixture in a saucepan and heat for one minute, then move to the pancake skillet over moderate heat.

  • Step 6: Place one pancake in the skillet. Turn it cautiously. Fold it in half, than half again. Continue with the other pancakes.

  • Step 7: Heat 2 table spoons of Cognac and 2 table spoons of orange liqueur in a saucepan. Pour over pancakes. Ignites - cautiously - with a match and serve immediately.
  • Ingredients

    • ¾ cup milk
    • ¾ cup water
    • 3 egg yolks
    • 1 cup sugar
    • ½ lb unsalted butter
    • 2 orange peel
    • ½ cup orange juice
    • 4 tb orange liqueur
    • To taste (this is the thing that makes the flame) Cognac

    By Views 2251  Added Thu Jan 8 2009


    Crepe suzette was cooked for the first time in a restaurant in Monte Carlo at the end of the 19th century. The cook set fire by error on a pancake flavored with cognac. Very quick.