French Crepes Suzette Recipe

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French Crepes Suzette
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Ingredients
13
Count
Nutrition
729
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. (Optional orange & lemon zests for sauce)At least a day or two before making Crepes suzette, slice a thin piece form the outer rind of an orange, large enough to cover the ball of your thumb, and a smaller piece of lemon rind. Cut both into thin strips, add to 2 tablespoons of vanilla sugar, cover and put away until the sugar absorbs the flavoring oils.
  2. To make the vanilla sugar:.
  3. In a glass container, place the sugar and the vanilla bean, cover the container tightly. Set mixture aside (the sugar will be sufficiently scented with vanilla to be used in a week or so). Vanilla sugar will keep indefinitely in an airtight container at room temperature (do not need refrigerate). Replenish sugar as it is used. The vanilla bean is good as long as it is fragrant.
  4. To make the crepes:.
  5. Stir the eggs, flour, milk, salt, and water to the consistency of olive oil, or until it will pour back silently and smoothly from a foot or more above the mixing bowl (batter which should have the consistency of light cream, just thick enough to coat a wooden spoon). NOTE: A blender or food processor may also be used for the mixing.
  6. Heat in a frying pan or crepe pan with 2 tablespoons of butter.
  7. Pour in enough batter to cover the bottom of the pan. Move the pan to spread the batter thinly, and keep it moving.
  8. After one minute, turn the pancake upside down, then turn it again, until it is nicely browned.
  9. Fold the crepe in half, and fold again to form a triangle.
  10. Proceed to make the remaining crepes, adding butter to the pan only if the crepes begin to stick.
  11. To make the sauce, melt the butter in a large frying pan.
  12. When it begins to bubble, pour in 3 ounces of the blended liqueurs.
  13. When the mixture is warm, carefully flame the liqueurs.
  14. When the fire goes out, add the vanilla sugar mixture (sugar, lemon, and orange peel).
  15. Plunge the folded crepes/pancakes into the warm sauce.
  16. Turn them, and add the remaining 2 ounces of blended liqueurs.
  17. When the fire dies down again, they are ready to serve.
  18. Garnish with thin strips of orange zest.
  19. Serve three crepes per portion. Spoon a little of the remaining sauce over each serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 729.31 Kcal (3053 kJ)
Calories from fat 298.51 Kcal
% Daily Value*
Total Fat 33.17g 51%
Cholesterol 240.11mg 80%
Sodium 96.62mg 4%
Potassium 95.44mg 2%
Total Carbs 105.47g 35%
Sugars 100.57g 402%
Dietary Fiber 0.18g 1%
Protein 7.01g 14%
Vitamin A 0.4mg 12%
Iron 0.9mg 5%
Calcium 49.4mg 5%
Amount Per 100 g
Calories 363.63 Kcal (1522 kJ)
Calories from fat 148.84 Kcal
% Daily Value*
Total Fat 16.54g 51%
Cholesterol 119.72mg 80%
Sodium 48.17mg 4%
Potassium 47.58mg 2%
Total Carbs 52.59g 35%
Sugars 50.15g 402%
Dietary Fiber 0.09g 1%
Protein 3.49g 14%
Vitamin A 0.2mg 12%
Iron 0.5mg 5%
Calcium 24.6mg 5%

* 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

  • 17.3
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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