Crepes in Raspberry Liqueur Sauce
*Ingredients*
*Recipe*
Sift the flour in a small bowl.
Add a pinch of salt, eggs, and milk.
Use a vertical mixer or a whisk to blend everything until you get a thin batter.
Heat a few drops of vegetable oil in a skillet and make 4 crepes. Set them aside.
When you finish making the crepes, put the sugar in the same skillet and let it melt, on low heat.
Add the butter. After it gets foamy, add the orange juice and continuously stir in the pan.
When the sauce is simmering, lay one crepe into the skillet. Let it soak in the sauce, then turn it over.
Fold the crepe edges and set it aside. Continue with the remaining crepes.
At the end, put all the folded crepes in the skillet, and add raspberry liqueur on them.
Let them simmer for 2-3 minutes, then place the crepes on 2 plates.
Garnish with orange slices and powdered sugar.
---------------------
Follow us on:
Facebook:
Instagram:
Twitter:
Pinterest:
Bobby Flay’s Crepes Suzette with Cara Cara Orange Sauce
Crepes Suzette á la Flay
This weekend, turn your kitchen into your very own French bistro. Our chef-in-residence Bobby Flay shows you how with a sweet, citrusy version of a brunch classic: the crepe. Watch as he makes these delicate pancakes slathered in an addictive Cara Cara orange sauce, which you’ll want to pour it over pretty much everything. (The best part? Essentially no food waste! You use nearly every bit of the orange, zest and all.) Intimidated by this fancy dish? Don’t be. Even beginners can ace this one—if you can make an omelette, you can make a crepe. #MisfitsMarket
Ingredients
SCALE
1x
2x
3x
Crepes:
1 1/2 cups all-purpose flour
Pinch of salt
3 eggs
1/2 cup granulated sugar
2 cups whole milk
1 tablespoon orange-flavored liqueur like Grand Marnier
1 teaspoon vanilla extract
1 tablespoon Cara Cara orange zest
Nonstick cooking spray
Cara Cara Orange Sauce
1 cup Cara Cara orange juice, freshly squeezed
3 tablespoons granulated sugar
2 teaspoons Cara Cara orange zest
2 tablespoons Grand Marnier
4 tablespoons unsalted butter
2 Cara Cara oranges, peeled and sectioned
Assembly
12 crepes
Cara Cara Orange Sauce
Powdered sugar, for garnish
1 teaspoon pink peppercorns, crushed, for garnish
Instructions
For the crepes, whisk together the eggs and sugar in a large bowl until pale. Then, whisk in 1 1/2 cups of the milk, Grand Marnier, vanilla, orange zest, flour, and salt until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate for 30 minutes.
Heat an 8-inch nonstick skillet over medium heat for about 1 minute. Cover the surface of the pan with nonstick cooking spray until it gets sizzling hot.
Ladle some batter onto the middle of the pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45-60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Set aside on a plate and repeat with the remaining batter.
For the sauce, in a high-sided skillet over high heat, bring the orange juice to a boil. Add sugar, butter, and zest, reduce heat, and simmer until the sugar has melted and the mixture is slightly reduced and syrupy, about 8 minutes. Remove from heat and add the orange liqueur and orange sections. Return to the heat and carefully tilt the pan so the liqueur ignites. Continue to cook until the flame subsides. Keep the sauce warm on the stove.
For assembly, fold the crepes in half and in half again to form triangles. Working in batches, gently place three crepes into the sauce and let sit for 30 seconds to absorb some of the sauce.
Use a spatula to remove the crepes and place onto serving plates—3 for each serving. Spoon some of the sauce and orange sections on top of the crepes and garnish with powdered sugar and pink peppercorns. Serve immediately and enjoy!
Crepes Suzette (with flambeed orange sauce)
Crepes Suzette is a French classic that is fun and easy to make at home. Here is the recipe.
Sauce Recipe for 8 crepes (4 servings):
zest from 1 navel orange
2 cups of fresh squeezed orange juice (from Juice or Valencia oranges)
1/3 cup (2.3 oz) sugar
1 tsp vanilla extract
pinch of salt
3 Tbsp (1.5 oz) butter
1/4 cup (2 oz) grand marnier
Crepe video:
How to cook: Sweet Crepes with Berry Sauce
Executive PC Chef Tom Filippou shows how to make sweet crepes with berry sauce.
How to make Crepes | French Crepe Recipe
I'm sharing with you how to make Crepes, this French Crepe Recipe is the perfect weekend brunch or delicious dessert. Fill them with Nutella or lemon and sugar!
SUBSCRIBE for new videos every Sunday
Crepe Tool
If you would like to learn how to make Crepes then just follow this easy Crepe Recipe.
Get the full recipe for French Crepes
More Brunch Recipes
If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
SHARE YOUR PHOTOS WITH ME
INSTAGRAM
FACEBOOK
PINTEREST
EMAIL recipesbycarina@gmail.com
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
EQUIPMENT FOR THIS RECIPE
Crepe Pan
Mixing Bowl
Whisk
Measuring Cups
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
CREPE RECIPE
Ingredients
1 Cup / 125g Flour
½ tsp Salt
2 Eggs
1¼ Cups | 310ml Milk
2 tbsp Melted Butter + extra for cooking
Instructions
In a medium sized mixing bowl combine the flour and salt together with a whisk.
In a seperate smaller mixing bowl whisk together the eggs and milk.
Pour the wet ingredients into the bowl with the dry ingredients, a ¼ at a time, whisking together until smooth.
Pour the melted butter into the crepe batter and whisk until combined.
Cover the crepe batter with plastic wrap and leave in the fridge to rest overnight or if limited for time 1 hour.
Heat a large frying pan or crepe pan over medium heat. Grease the pan with melted butter and pour in about a ¼ cup of crepe batter. Use a crepe tool or tip the pan around to spread the batter evenly.
Cook the crepe for 30 seconds to a minute or until the top has set, flip the crepe using a spatula and your hands and cook for a further 30 seconds on the remaining side.
Serve your crepes filled with your favourite filling.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
CAMERA EQUIPMENT I USE
CAMERA
LENS
LENS
TRIPOD
EDITING SOFTWARE
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Disclaimer - Some of these may be affiliated links.
Professional Baker Teaches You How To Make CREPES!
Anna's favourite crêpes recipe is a variation on Crepes Suzette, a classic French dessert where the crepes are prepared tableside in an orange sauce. Here I warm the crepes in a caramelized pineapple sauce and top them with ice cream and fresh raspberries.
Subscribe for more video recipes:
Recipe
Serves 6 to 8
Crepe recipe makes 8-10 large or 16-20 small crepes
Crepes:
150 g (1 cup) all-purpose flour
12 g (1 Tbsp) granulated sugar
250 mL (1 cup) 2% milk
2 large eggs
45 mL (3 Tbsp) vegetable oil
125 mL (1/2 cup) club soda
Assembly:
150 g (3/4 cup) granulated sugar
splash water
60 g (1/4 cup) butter
500 mL (2 cups) diced fresh pineapple
Juice of 1 lime
5 mL (1 tsp) vanilla extract
Vanilla ice cream and fresh raspberries, for serving
Directions
1. For the crepes, whisk the flour and sugar in a bowl and whisk in the milk, eggs and oil. Chill this for an hour before making the crepes. Right before making the crepes, whisk in the club soda (the batter will be thin).
2. Heat a crepe pan or non-stick skillet on medium heat and grease lightly. Ladle a little batter onto the centre of the pan and lift it to swirl it so that the batter covers the pan in an even layer in a circle. Return the pan to the heat and cook it until the top surface of the batter appears dry (matte). You may find that you have to fiddle with the temperature and the amount of batter to find “just right”. Gently lift and flip the crepe over, cooking it just 30 seconds. Remove this to a parchment-lined baking tray and continue with the remaining batter, greasing the pan lightly after each crepe. After the crepes have cooled, they can be stacked on top of each other and wrapped in plastic wrap. If using the crepes on the same day, leave them at room temperature. If you are making them ahead, freeze them and thaw on the counter when needed.
3. To assemble the dessert, have all of the ingredients measured and on hand, since you will want to prepare this in front of your guests and serve immediately. Fold the crepes into quarters arrange on a plate or platter.
4. Place the sugar and a splash of water in a large sauté pan over high heat. Let the sugar melt and bubble (shake the pan a little to ensure it melts evenly at first) until it just begins to caramelize, about 90 seconds to 2 minutes. Add the butter and stir this in vigorously with a wooden spoon. As soon as the butter has melted, add the pineapple, lime juice and vanilla and return this to a bubbling state over high heat, stirring gently. Push the pineapple towards the side of the pan and use a pair of tongs to drop in a few of the crepes and swirl and swish them in the sauce to warm them. Arrange 2 warmed crepes on each plate and spoon the pineapple sauce overtop. Top each plate with a scoop of ice cream and a sprinkling of raspberries. Serve immediately.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#AnnaOlson #Inspired #OhYum