Time:
Complexity: average
Servings: 4

Step-by-step recipe for French crepes Suzette with orange sauce.

Ingredients:

Crepes

• 1.5 cups of flour
• A pinch of salt
• 3 eggs
• 0.5 cups of sugar
• 2 cups of milk
• 1 tbsp orange liqueur
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 0.5 tbsp. ghee

Sauce

• 1.5 cups orange juice
• 2 tablespoons of sugar
• 2 tsp grated orange zest
• 2 tablespoons orange liqueur
• 3 oranges, peeled and divided into segments
• Vanilla ice cream for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

flour, eggs, sugar, milk, Orange liqueur, vanilla extract, Orange zest, butter, Orange juice, Oranges, ice cream

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Preparation:

Step 1
• Pancakes:
  
  Combine the flour and salt in a medium bowl. In a separate bowl, beat the eggs and sugar until pale. Add 1.5 cups of milk, orange liqueur, vanilla, orange zest, and flour, and mix until smooth. If the mixture is too thick, add the remaining milk until you achieve a thinner consistency. Cover the dough and chill for 30 minutes.
Step 2
• Heat a frying pan over medium heat for 1 minute. Coat the surface of the pan with melted butter and let it heat up. Pour a small amount of batter into the center of the pan and quickly spread it over the entire surface. Cook for 45-60 seconds, or until golden brown, then flip and cook the other side for 20 seconds. Remove the pancake to a plate and repeat with the remaining batter.
Step 3
• Sauce:
  
  Pour the orange juice into a large, shallow frying pan and bring to a boil over high heat. Add the sugar and zest, reduce the heat, and simmer for about 5 minutes, until the sugar has dissolved and the mixture has reduced slightly. Remove from the heat and stir in the orange liqueur and orange slices.
Step 4
• Divide the crepes into batches and carefully dip each batch into the sauce, letting it sit for 1 minute to absorb slightly. Using a narrow spatula, transfer the crepes to a warm serving platter. Repeat with the remaining crepes. Roll the crepes into cylinders, arranging orange slices on top. Top with vanilla ice cream and serve immediately, 2 crepes suzette per person.

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