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Crepes Suzanne

Chef.at.Home's picture
Ingredients
  Sifted all purpose flour 3⁄4 Cup (12 tbs)
  Sugar 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Eggs 3
  Milk 1 Cup (16 tbs)
  Butter/Margarine 1 Tablespoon, melted
  Navel orange 1
  Peach preserves 1⁄2 Cup (8 tbs)
  Honey 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Brandy 1⁄4 Cup (4 tbs)
Directions

1. Measure flour, sugar and salt 591 into a sifter. Beat eggs until thick in a medium-size bowl; sift dry ingredients over; beat just until smooth. Stir in milk and the 1 tablespoon melted butter or margarine. Chill batter at least 2 hours.
2. Heat a heavy, 8-inch skillet slowly; test temperature carefully by sprinkling in a few drops of water. When drops bounce about, temperature is right. Grease pan lightly with butter or margarine.
3. Pour batter, 1/4 cup at a time, into skillet, tilting to cover bottom completely. Cook over medium heat, 1 to 2 minutes, or until top is set and underside is golden; turn; brown other side. Stack crepes with sheet of foil between each, until ready to serve. Repeat with remaining batter, lightly buttering the pan before each crepe. (Batter makes 8 crepes.)
4. Grate the rind from the orange; reserve. Squeeze and reserve juice from orange.
5. Combine the peach preserves, the honey, the remaining 2 tablespoons butter or margarine and reserved orange rind and juice in same 8-inch skillet; heat, stirring constantly, until mixture bubbles for 1 minute; reduce heat to low.
6. Place a crepe in sauce in pan; turn gently with tongs to coat both sides lightly. Fold crepe in half once, then in half again to form a quarter circle. Pick up with tongs, allowing excess sauce to drain off into pan; place crepe on heatproof serving platter; repeat with remaining crepes. Pour remaining sauce over crepes in serving platter; keep warm.
7. Warm brandy slowly in a small saucepan until small bubbles appear around the edge. (Do not allow to boil.) Ignite carefully with a wooden match held at arm's length. Quickly pour over crepes, spooning sauce over crepes until flames die; serve immediately.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Dish: 
Pancake

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1809 Calories from Fat 531

% Daily Value*

Total Fat 60 g92.3%

Saturated Fat 32.2 g160.8%

Trans Fat 0 g

Cholesterol 753.8 mg251.3%

Sodium 794.9 mg33.1%

Total Carbohydrates 255 g85%

Dietary Fiber 7 g27.8%

Sugars 167.5 g

Protein 38 g76.2%

Vitamin A 51.5% Vitamin C 195.8%

Calcium 44.7% Iron 42%

*Based on a 2000 Calorie diet

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Crepes Suzanne Recipe