Growing Chefs! Ontario Crepes Suzette
Crepes Suzette
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For the Crêpes
For the Crêpes
Ingredients
Ingredients
For the Sauce:
For the Sauce:
Ingredients
Ingredients
Equipment
Equipment
Get Organized!
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Get Prepped!
In a bowl, combine all the ingredients for the crepe batter and mix very well with a whisk. Allow the batter to rest for 10 – 15 minutes before making the crepes.
In a bowl, combine all the ingredients for the crepe batter and mix very well with a whisk. Allow the batter to rest for 10 – 15 minutes before making the crepes.
Get Cooking!
Get Cooking!
Melt a small amount of butter in a small frying pan over medium-low heat.
Add about 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Pour off any excess batter back into the bowl.
Cook the crepe for approximately 1 minute, until it is slightly golden underneath.
Loosen the edges of the crepe, then slide a spatula under it and gently flip. Cook for another 45 seconds to a minute, then transfer the cooked crepe to a plate. Repeat the process with the remaining batter, lightly greasing the pan between each crepe.
For the syrup, in a larger pan melt half of the butter until it foams. Remove the pan from the heat and sprinkle in the sugar over the melted butter. Carefully add the orange liqueur and return to the heat. Be very careful, as the alcohol will flambee and ignite.
Once this mixture has boiled, remove from the heat and whisk in the remaining cold butter.
To serve, place crepes on a plate and top with a generous amount of sauce. These also go very well with vanilla ice cream or whipped cream.
Melt a small amount of butter in a small frying pan over medium-low heat.
Add about 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Pour off any excess batter back into the bowl.
Cook the crepe for approximately 1 minute, until it is slightly golden underneath.
Loosen the edges of the crepe, then slide a spatula under it and gently flip. Cook for another 45 seconds to a minute, then transfer the cooked crepe to a plate. Repeat the process with the remaining batter, lightly greasing the pan between each crepe.
For the syrup, in a larger pan melt half of the butter until it foams. Remove the pan from the heat and sprinkle in the sugar over the melted butter. Carefully add the orange liqueur and return to the heat. Be very careful, as the alcohol will flambee and ignite.
Once this mixture has boiled, remove from the heat and whisk in the remaining cold butter.
To serve, place crepes on a plate and top with a generous amount of sauce. These also go very well with vanilla ice cream or whipped cream.
Growing Chefs! Ontario Recipe
Crepes Suzette
For the Crêpes
For the Crêpes
Ingredients
Ingredients
For the Sauce:
For the Sauce:
Ingredients
Ingredients
Equipment
Equipment
Get Organized!
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Get Prepped!
In a bowl, combine all the ingredients for the crepe batter and mix very well with a whisk. Allow the batter to rest for 10 – 15 minutes before making the crepes.
In a bowl, combine all the ingredients for the crepe batter and mix very well with a whisk. Allow the batter to rest for 10 – 15 minutes before making the crepes.
Get Cooking!
Get Cooking!
Melt a small amount of butter in a small frying pan over medium-low heat.
Add about 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Pour off any excess batter back into the bowl.
Cook the crepe for approximately 1 minute, until it is slightly golden underneath.
Loosen the edges of the crepe, then slide a spatula under it and gently flip. Cook for another 45 seconds to a minute, then transfer the cooked crepe to a plate. Repeat the process with the remaining batter, lightly greasing the pan between each crepe.
For the syrup, in a larger pan melt half of the butter until it foams. Remove the pan from the heat and sprinkle in the sugar over the melted butter. Carefully add the orange liqueur and return to the heat. Be very careful, as the alcohol will flambee and ignite.
Once this mixture has boiled, remove from the heat and whisk in the remaining cold butter.
To serve, place crepes on a plate and top with a generous amount of sauce. These also go very well with vanilla ice cream or whipped cream.
Melt a small amount of butter in a small frying pan over medium-low heat.
Add about 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Pour off any excess batter back into the bowl.
Cook the crepe for approximately 1 minute, until it is slightly golden underneath.
Loosen the edges of the crepe, then slide a spatula under it and gently flip. Cook for another 45 seconds to a minute, then transfer the cooked crepe to a plate. Repeat the process with the remaining batter, lightly greasing the pan between each crepe.
For the syrup, in a larger pan melt half of the butter until it foams. Remove the pan from the heat and sprinkle in the sugar over the melted butter. Carefully add the orange liqueur and return to the heat. Be very careful, as the alcohol will flambee and ignite.
Once this mixture has boiled, remove from the heat and whisk in the remaining cold butter.
To serve, place crepes on a plate and top with a generous amount of sauce. These also go very well with vanilla ice cream or whipped cream.