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Crepes Suzette

Love.Food's picture
Ingredients
  Skim milk 3⁄4 Cup (12 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Egg white 1
  Non stick cooking spray 1
  Finely shredded orange peel 1⁄4 Teaspoon
  Orange juice 1⁄3 Cup (5.33 tbs)
  Light corn syrup 1⁄4 Cup (4 tbs)
  Unsalted margarine 2 Tablespoon
  Orange liqueur 1 Tablespoon
  Brandy 1 Tablespoon
Directions

For crepe batter, in a small mixing bowl combine the milk, flour, sugar and egg white.
Beat with a rotary beater till well mixed.
Spray a 6-inch skillet with non-stick coating then heat the skillet over medium heat.
Remove from the heat.
Spoon in 2 tablespoons of the batter; lift and tilt the skillet to spread batter.
Return to the heat; brown on one side only.
Invert the pan over paper towels; remove the crepe.
Repeat with the remaining batter to make 8 crepes, lightly greasing skillet occasionally.
Fold each crepe in half, browned side out.
Fold in half again, forming a triangle; set crepes aside.
For orange sauce, in a large skillet or the blazer pan of a chafing dish combine the shredded orange peel, orange juice, corn syrup, margarine, orange liqueur and brandy.
Cook and stir just till bubbly.
Arrange the folded crepes in sauce.
Simmer for 3 minutes or just till heated through, spooning sauce over crepes occasionally.

Recipe Summary

Method: 
Browned
Ingredient: 
Milk

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