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Crepe Suzette

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Fresh and Fruity Light Dessert
skill level
Easy
time
30-60min
servings
2
cost
$
Contributed by : Good Morning America/Robert Wiedmaier
These fresh and fruity crepes make a delicious dessert!
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things you'll need.
ingredients
  • Yields: One ServingCrêpeIngredients10 ounces milk3 each eggs1 ounce vegetable oil.5 ounces sugar1 teaspoon salt4 ounces bread flour1 each orange
  • zest1.5 tablespoons unsalted butter
  • softened and separatedSuzette SauceIngredients1 ounce Grand Marnier3 ounces unsalted butter3 ounces light brown sugar4 each large oranges
  • juice1 cup vanilla ice cream
  • optional garnish
kitchenware
  • icecreamscooppng
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  • measuringspoonspng
  • mixingbowlpng
  • skilletpng
  • strainerpng
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    instructions Procedure:
  • step 2
    ingredients 10 ounces milk
    3 each eggs
    1 ounce vegetable oil
    0.5 ounces sugar
    1 each orange, zest
    1 teaspoon salt
    instructions Blend the milk, eggs, oil, sugar, salt, and orange zest together in a large bowl.
  • step 3
    ingredients 4 ounces bread flour 
    instructions Add the flour and whisk until evenly blended.
  • step 4
    instructions Strain the batter through a fine mesh sieve to remove any clumps and return to bowl.
  • step 5
    instructions Let the batter rest for at least 30 minutes.
  • step 6
    ingredients 1.5 tablespoons unsalted butter, softened and separated
    instructions In a small non-stick pan, melt 1 tablespoon of the butter over medium-high heat.
  • step 7
    instructions Pour appoximately one ounce of the batter into the pan.
  • step 8
    instructions Quickly, swirl the batter around the pan to ensure that it is evenly distributed and coats the entire bottom of the pan.
  • step 9
    instructions Let the batter cook until it has puffed slightly and has turned a golden color, 30 seconds to 1 minute, flip, and then cook another 10-20 seconds.
  • step 10
    instructions Repeat until you have used the entire batter.
  • step 11
    instructions Once cooked, set aside.
  • step 12
    instructions Suzette Sauce Procedure:
  • step 13
    ingredients 3 ounces unsalted butter
    3 ounces light brown sugar
    instructions Heat the butter and sugar together in a heavy bottom pan on medium-high heat until thick and syrupy.
  • step 14
    ingredients 1 ounce Grand Marnier 
    4 each large oranges, juice
    instructions Add the Grand Mariner and orange juice, and heat thoroughly.
  • step 15
    instructions Assembly:
  • step 16
    instructions Take each finished crêpe and fold into a triangle shape by folding each in half and half again.
  • step 17
    instructions Place two to three folded crepes into a frying pan on high heat with the remaining .5 tablespoon of butter.
  • step 18
    instructions Heat, then pour 4-5 ounces of the Suzette sauce onto the crêpes.
  • step 19
    ingredients 1 cup vanilla ice cream, optional garnish
    instructions Transfer the warm crepes and sauce into a serving dish and serve with vanilla ice cream.
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