France

Crêpes Suzette

Name: Crêpes Suzette
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup maida (all-purpose flour, plain flour); 1 1/4 cups milk; 2 egg; 20 g for crêpes 60 g for sauce butter; 1 tsp for batter the rest for sauce sugar; a pinch salt; Orange, juice and zest of 3; a squeeze lemon; 3 tbsp orange liqueur triple sec; 2 tbsp cognac to flambé brandy

Thin crêpes warmed in buttery orange caramel, then flambéed. Dessert with drama.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

45 minTime

10 gProtein each

mildSpice

Flames at the table2 chapters · 1 min read

Make it your way

Grandma's wayCrêpes in orange butter caramel, flambéed with liqueur.

The original

496kcalsame

10 gproteinsame

3 gfibresame

45minutessame

Classic crêpes Suzette.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1 cup

Milk1¼ cups

Egg2

Butter20 g for crêpes, 60 g for sauce

Sugar1 tsp for batter, the rest for sauce

Salta pinch

Orangejuice and zest of 3

Lemona squeeze

Triple sec3 tbsp orange liqueur

Brandy2 tbsp cognac, to flambé

Method

5 steps

1Whisk the flour, milk, eggs, a little sugar, salt and melted butter into a smooth batter. Rest 30 minutes.
2Cook thin crêpes in a lightly buttered pan, about 1 minute per side.
3Melt the sugar in a wide pan to light caramel, add the butter, then the orange zest, juice and lemon. Bubble to a syrup.
4Add the orange liqueur. Fold each crêpe into quarters and warm in the sauce.
5Take the pan off the heat, add the warmed cognac and carefully light it with a long match, keeping hair and sleeves back. Let the flames die down.

Serve it like this

Serve two folded crêpes per warm plate with plenty of orange sauce and a strip of zest. Ice cream on the side is welcome.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

France

Crêpes Suzette

Thin crêpes warmed in buttery orange caramel, then flambéed. Dessert with drama.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

45 minTime

10 gProtein each

mildSpice

Flames at the table2 chapters · 1 min read

Make it your way

Grandma's wayCrêpes in orange butter caramel, flambéed with liqueur.

The original

496kcalsame

10 gproteinsame

3 gfibresame

45minutessame

Classic crêpes Suzette.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1 cup

Milk1¼ cups

Egg2

Butter20 g for crêpes, 60 g for sauce

Sugar1 tsp for batter, the rest for sauce

Salta pinch

Orangejuice and zest of 3

Lemona squeeze

Triple sec3 tbsp orange liqueur

Brandy2 tbsp cognac, to flambé

Method

5 steps

1Whisk the flour, milk, eggs, a little sugar, salt and melted butter into a smooth batter. Rest 30 minutes.
2Cook thin crêpes in a lightly buttered pan, about 1 minute per side.
3Melt the sugar in a wide pan to light caramel, add the butter, then the orange zest, juice and lemon. Bubble to a syrup.
4Add the orange liqueur. Fold each crêpe into quarters and warm in the sauce.
5Take the pan off the heat, add the warmed cognac and carefully light it with a long match, keeping hair and sleeves back. Let the flames die down.

Serve it like this

Serve two folded crêpes per warm plate with plenty of orange sauce and a strip of zest. Ice cream on the side is welcome.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Crêpes Suzette

Make it your way

Ingredients

Method

Crêpes Suzette

Make it your way

Ingredients

Method

Make it a meal