Time: 40 min.
Complexity: average
Servings: 3

A step-by-step recipe for Crepe Suzette pancakes with creamy orange sauce and chocolate.

Ingredients:

• 1 cup flour
• 1 cup of milk
• 1 egg
• A pinch of salt
• 3 tsp butter, plus 0.5 tbsp.
• 1 tbsp. granulated sugar
• Zest of one orange
• 1/4 cup melted dark chocolate
• 1 tbsp powdered sugar
• 2 tablespoons Grand Marnier orange liqueur

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, milk, eggs, butter, sugar, Orange zest, dark chocolate, powdered sugar, Orange liqueur

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Preparation:

Step 1
• In a deep medium bowl, whisk together the flour, milk, egg, and salt. Heat a large skillet over medium heat, add a teaspoon of oil, and coat the surface with melted butter. Pour 1/4 cup of batter into the skillet and tilt it in a circular motion until the batter coats the surface evenly. After 2 minutes, lift the edge of the pancake with a spatula to check for browning. When the bottom is golden brown, flip it over and cook the other side until golden brown; this will take 30 seconds to 2 minutes. Repeat with the remaining batter.
Step 2
• Melt 1/2 cup butter in a large saucepan with granulated sugar and orange zest. Add one crepe at a time and top it with the creamy orange sauce. Fold each crepe in half, then in half again to form a triangle, then place on a warm serving platter. Repeat these steps for the remaining crepes. Drizzle the melted chocolate over the crepes and dust with powdered sugar. Sprinkle with Grand Marnier liqueur and set fire to the crepes on the table in front of your guest. Be careful! Serve the crepes hot.

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