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Crepes Sucrées With Grand Marnier (crepes Suzette... Recipe

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Crepes Sucrées With Grand Marnier (crepes Suzette...
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Ingredients
13
Count
Nutrition
356
Calories
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Ingredients:

  • for the suzette butter
  • 8 tbsp. (1 stick) unsalted butter
  • 1/3 cup sugar
  • for the batter
  • 1/2 tsp. salt
  • 4 eggs
  • 1 3/4 cups milk , plus more as needed
  • to flambe
  • 3 tbsp. grand marnier

Directions:

  1. To make the suzette butter, grate the zest from the orange. Cut the orange in half and extract the juice. In a food processor, combine the orange zest, butter and sugar and process until completely blended. With the motor running, slowly add the orange juice and process again until blended. Use immediately or refrigerate in an airtight container for up to 1 week.
  2. To make the batter, in a small bowl, whisk together the flour, sugar and salt. In another bowl, whisk together the eggs and the 1 3/4 cups milk. Gradually whisk in the flour mixture to make a thin, lump-free batter. Cover and refrigerate for 2 hours.
  3. When ready to cook, stir the batter; it should be the consistency of heavy cream. If it is too thick, thin with a little more milk. Heat a 12-inch crepe pan or nonstick fry pan over medium heat until hot. Add 1 tsp. of the unsalted butter and tilt the pan to coat the bottom with the butter as it melts. Ladle about 1/4 cup of the batter into the pan, tilting and swirling the pan to coat the bottom with the batter. Pour any excess batter back into the bowl. Cook until the edges are dry and separate slightly from the pan, 30 to 45 seconds. Using a spatula, turn the crepe over and cook for just a few seconds. Transfer to a warmed plate and cover with aluminum foil to keep warm. Repeat with the remaining batter, adding more butter to the pan as needed. You should have 12 crepes.
  4. In a nonstick pan over medium-high heat, melt 4 Tbs. of the suzette butter and add 4 crepes to the pan. Using 2 forks, turn the crepes in the butter to coat, then fold each into fourths and nestle them in the pan. Add 1 Tbs. of the Grand Marnier. Remove from the heat. Using a long-handled match or lighter, ignite the alcohol and stir the crepes in the sauce until the flames subside See Photo. Transfer to individual plates. Repeat the process in 2 more batches. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 356.21 Kcal (1491 kJ)
Calories from fat 223.94 Kcal
% Daily Value*
Total Fat 24.88g 38%
Cholesterol 166.52mg 56%
Sodium 268.6mg 11%
Potassium 205.26mg 4%
Total Carbs 26.15g 9%
Sugars 12.97g 52%
Dietary Fiber 1.7g 7%
Protein 8.44g 17%
Vitamin C 11.6mg 19%
Vitamin A 0.3mg 9%
Iron 1.2mg 7%
Calcium 119.8mg 12%
Amount Per 100 g
Calories 208.64 Kcal (874 kJ)
Calories from fat 131.16 Kcal
% Daily Value*
Total Fat 14.57g 38%
Cholesterol 97.53mg 56%
Sodium 157.32mg 11%
Potassium 120.22mg 4%
Total Carbs 15.31g 9%
Sugars 7.6g 52%
Dietary Fiber 1g 7%
Protein 4.95g 17%
Vitamin C 6.8mg 19%
Vitamin A 0.2mg 9%
Iron 0.7mg 7%
Calcium 70.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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