Crepe Suzette

Crepe Suzette is an old fashioned recipe, but it’s worth including on our website as it is easy and delicious – and I think it stands the test of time…..  deliciousness never goes out of style!

serves
12
time needed
prep cook
ingredients
12
difficulty
easy
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Ingredients

Orange Sauce

  • 1/2 cup Orange Juice freshly squeezed
  • 2 tbsp Caster Sugar
  • 1 tbsp Cointreau (or orange liqueur)
  • 1 tbsp Brandy

Crepes

  • 1 cup Plain Flour sifted well
  • 3/4 cup Milk
  • 1/2 cup Water
  • 2 Eggs beaten
  • 1 tsp Butter melted
  • 1 tbsp Caster Sugar


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Method

Crepes:

  1. Add all the ingredients in a bowl and beat until smooth.
  2. Cover and place in the fridge for one hour to settle.
  3. Heat a pan on medium heat and spray with canola spray or similar to grease.
  4. Add 3 tablespoons of the mixture to the middle of the frypan and tilt it around to form the crepe.
  5. Cook for one minute, then turn and brown on the other side.
  6. Remove and keep warm.
  7. Repeat until all the mixture is used up (should make approximately 12 crepes).

Sauce: 

  1. In a small saucepan mix all the orange sauce ingredients together.
  2. Carefully 'light' the mixture.
  3. When the flame goes out carefully pour the hot orange sauce over the folded crepes and serve immediately.

Notes

Recipe Hints and Tips:

  • Crepe Suzette is best made just before serving (although you can make the crepes a few hours in advance)
  • Crepe Suzette is not suitable for freezing.

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