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Recipe Detail Page
Crêpes Suzette
Spring 2003
Much more sophisticated and less sweet than pancakes with syrup. Crêpes Suzette is perfect for an Easter brunch. By all means make your own crêpes but in a pinch, you can also use store-bought.
Serves 4
2 large seedless oranges
6 sugar cubes
1/3 cup (75 mL) unsalted butter, at room temperature
3 tbsp (45 mL) orange-flavoured liqueur
1 tsp (5 mL) grenadine syrup
8 crêpes (crêpe recipe follows)
Icing sugar for dusting
1. Wash oranges well. Rub sugar cubes on the orange peel until cubes turn orange on all sides. Squeeze out 1 cup (250 mL) juice from oranges.
2. Melt butter with sugar cubes in a large frying pan. Using the back of a spoon, crush cubes while stirring mixture. Once cubes have dissolved, stir in orange juice. Increase heat to high and bring to boil. Boil, uncovered, stirring occasionally until mixture thickens slightly, about 7 minutes. Stir in liqueur and Grenadine. Continue to cook and stir 1 more minute to mix flavours.
3. Fold crêpes in half, then in half again to form quarters. Add one at a time to pan, turning in mixture. Place on a warm platter. Serve hot, dusted with icing sugar.
Serves 4
Basic Crêpes
This batter is excellent for all sweet and savoury crêpes and can be
made the day before serving. Add 1 tsp (5 mL) sugar for sweet crêpes
if desired.
1 cup (250 mL) all-purpose flour
Pinch salt
3 eggs, beaten
1½ cups (375 mL) milk
1 tbsp (15 mL) melted butter
2 tbsp (25 mL) vegetable oil
1. Combine all ingredients except oil in a food processor or blender. Process until smooth. Pour into a bowl, cover and leave on the counter for 2 hours.
2. Place a 7-inch (18-cm) skillet or crêpe pan on medium-high heat. Dip a paper towel into the oil and wipe out pan. Take pan off heat and ladle in a scant ¼ cup (50 mL) batter.
3. Tilt and shake the pan so the crêpe mixture coats the bottom evenly. Set the pan back on heat and cook batter for about 30 seconds or until the top is set and little bubbles form.
4. With a spatula or your fingers, loosen crêpe and flip over. Cook for another 30 seconds, or until the bottom is dry. Flip out onto a tea towel.
5. Repeat with remaining crêpe mixture, wiping pan out with oil when it becomes dry.
Makes 18 to 24 crêpes
