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Suggest a better descriptionTHE BATTER: Put the flour, sugar and salt in a bowl and stir in the eggs, one at a time, with a wooden spatula. Pour in one-third of the milk and mix until smooth and homogenous. Stir in the cream, the rest of the milk and the curagao, cover the bowl with a plate and leave the batter to stand at room temperature for at least 1 hour before cooking the crepes. COOKING THE CREPES: Brush the pan with clarified butter and heat it. Ladle in a little batter, tilt the pan to spread it thinly over the base and cook the crepe for about 1.5 minutes, then turn it over with a palette knife and cook for about 1.5 minutes more, until golden on both sides. Place the crepe on a plate and make more crepes in the same way: you should end up with 18 crepes ! THE SAUCE: Rub the sugar lumps again the orange skin to absorb as much flavour as possible. With a wire whisk, work together the softened butter and sugar, then add the curagao and sugar lumps. SERVING: Squeeze the orange juice into a pan, set over high heat and reduce by half. Bring the pan to the table, set it on a spirit stove - or a fondue heater - and beat the butter mixture into the orange juice, bringing the mixture to the boil. As soon as the sauce bubbles, lift one crepe at a time with a fork and spread it in the sauce, turn it over and fold into quarters. Repeat with all the crepes. --
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 6 | ||
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Calories: 638 | ||
Calories from Fat: 365 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.6g | 54 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 445.1mg | 137 % | |
Sodium 309.2mg | 11 % | |
Potassium 281.7mg | 7 % | |
Total Carbohydrate 56.2g | 17 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 54.5g | ||
Protein 14.7g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 638
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