Crepes Suzette

Name: Crepes Suzette
Cuisine: french
Ingredients: 125 g all-purpose flour; 2 large eggs; 300 ml whole milk; 30 g melted butter, plus extra for cooking; 1 tbsp granulated sugar; Pinch of salt; Zest of 1 orange; 60 ml fresh orange juice; 30 ml Grand Marnier (or orange liqueur); 30 g unsalted butter (for sauce); 2 tbsp granulated sugar (for sauce); 1 tsp fresh lemon juice

MBG-eligible

Crêpes Suzette

Crepes Suzette — Photo: Missvain, CC BY 4.0 · wikimedia-commons

Ingredients

125 g all-purpose flour
2 large eggs
300 ml whole milk
30 g melted butter, plus extra for cooking
1 tbsp granulated sugar
Pinch of salt
Zest of 1 orange
60 ml fresh orange juice
30 ml Grand Marnier (or orange liqueur)
30 g unsalted butter (for sauce)
2 tbsp granulated sugar (for sauce)
1 tsp fresh lemon juice

Instructions

11. In a bowl whisk flour, sugar, and salt; make a well in the centre.
22. Beat eggs and pour into the well, gradually incorporating flour, then whisk in milk to form a smooth batter.
33. Stir in melted butter and orange zest; let the batter rest 30 minutes at room temperature.
44. Heat a non‑stick skillet over medium heat, brush lightly with butter, and pour a thin circle of batter, swirling to coat the pan; cook 1‑2 minutes per side until lightly golden; repeat to make 8‑10 crepes.
55. In a separate saucepan melt 30 g butter, add 2 tbsp sugar and stir until caramelized, then deglaze with orange juice, lemon juice, and Grand Marnier; simmer 2‑3 minutes.
66. Return the cooked crepes to the pan, fold them into quarters and gently toss to coat with the orange‑butter sauce.
77. Warm briefly (30 seconds) to allow the sauce to soak into the crepes, then plate.
88. Serve immediately, optionally garnished with a dusting of powdered sugar or a slice of orange.

Source: llm-generated