Caramelised citrus crepes
Chef Carl is going to demonstrate how to prepare, cook and present lovely French style crepes with a caramelized citrus sauce
Crepe batter
250ml milk
1 egg
100g flour
10ml oil
Pinch of sugar and salt
Citrus caramel
1 lemon juiced
20g sugar
25g butter
25g castor sugar
1 orange zested, segmented and juiced
1 lemon zested, segmented and juiced
Easy Homemade Crepe Suzette | Yensweethaven
Crepe Suzette is a classic French Dessert consisting of a crepe and a buttery orange flavored sauce. This decadent dessert is easy to make at home. There is 2 easy steps to make it. But, simple and easy to follow.
First Step: Making the Crepe
Ingredients for the Crepe:
2 cups of all purpose flour
4 tbsp. of granulated sugar
1/2 tsp of kosher salt
2 eggs, lightly beaten
2 cups of whole milk
4 tbsp. of melted unsalted butter
plus more for frying
For the Orange Sauce
juice from 3 fresh Oranges
(will yield about 1 1/3 cup of juice after straining)
3 tbsp of sugar
(depending on how sweet your orange is, you can add more)
1/2 stick of unsalted butter at room temperature
zest or rind from 1 orange
pinch of salt
1 tbsp or 2 of orange liqueur such Grand Marnier (optional)
Here's how to make it:
For the Crepe's
Lightly beat your eggs and set aside
Place the flour, sugar and salt in a mixing bowl. Using a wire whisk mix to combine. Make a well in the middle of the dry ingredients and pour the beaten eggs, slowly mixing in with the dry ingredients, gradually adding the milk until it is all incorporated. Add the melted butter and the orange rind. Mix well until there is no more lumps.
Set this crepe batter aside for 30 min or in the fridge before cooking. I suggest overnight. As it results to a more soft, tender and moist crepes.
How to cook:
first melt another 1/2 stick of unsalted butter for frying
Mix your Crepe Batter to free it form lumps or any separation or foam that formed on the top as it was sitting.
Now on a med low heat. Brush the crepe pan lightly with the melted butter before pouring the crepe batter to prevent it from sticking.
Leave it for a few min or so, shake the pan. When the crepe moves as you shake the pan. It is ready to flip. Wait a few more seconds on the other side to cook. Set aside and repeat the cooking process until you finish cooking all the crepe batter.
As it cools. Prepare the Orange Sauce.
Orange Sauce:
Zest or using a microplane get the rind from one orange.
Roll the oranges before juicing will break the pulp inside and will give you more juice. Strain and place on a small saucepan together with the 1/2 stick room temp. butter, sugar and salt. adding an orange liquor is totally optional.
On a medium hight heat. Bring it to a boil. Let it reduced and thicken.
to a glistening golden yellow orange sauce.
While the sauce is still warm. Drizzle or pour it over your stack of Crepes and serve warm.
This is also good serve with some fresh fruits like slices of peaches, raspberries, blackberries or blueberries. My family love this for dessert, snack or even for breakfast.
I hope you'll like it!
yensweethaven
Easy Homemade Crepe Suzette | Suzette Orange Sauce & Zest Recipe
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Easy Homemade Crepe Suzette | Suzette Orange Sauce & Zest Recipe
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Ingredients:
1/2 stick unsalted butter
3 tablespoons sugar
1 orange, juiced and zest
1/4 cup orange liqueur
1/3 cup rum or brandy
Directions:
In large skillet, melt the butter. add sugar and stir until dissolved. Add zest and juice; bring to a simmer. Turn heat to lowest settings. Fold each crepe in half and place 2 at a time in the warm sauce, fold crepes in half again. Repeat until all crepes have been added. Pour liqueur over the crepes and warm briefly.
Using a long match or long lighter, ignite the sauce. Remove pan from heat. When flames subside, place crepes on dessert plates. Dust with powder sugar; garnish with orange slices and serve.
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Easy Homemade Crepe Suzette | Suzette Orange Sauce & Zest Recipe | Simple and Delicious Recipes
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#Suzette #SuzetteOrange #Zest
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Crêpes Suzette Recipe
If you enjoy oranges this French recipe of Crepes Suzette is definitely a must try. A flavorful sauce made with oranges, caramelized sugar and butter is prepared to warm the crepes in and then orange liqueur like Grand Marnier or Cointreau is added on top, flambé to evaporate the alcohol and create an amazing effect.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 4-6 servings
For 8-12 crepes
2 eggs
2 tbsp (30g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1 cup (240ml) milk
1 3/4 cup (220g) all-purpose flour
3 tbsp (40g) oil
1 cup (240ml) sparkling mineral water
Orange Sauce
1/3 cup sugar
1 cup (240ml) fresh orange juice
Zest of an orange
1/4 cup (60ml) juice of a lemon
1/2 cup (113g) butter, cut into small cubes
1/3 cup (66 ml) Grand Marnier or Cointreau
1. Prepare the crepes following the instructions here: Fold crepes into quarters.
2. Prepare the orange sauce. Place the sugar in a small saucepan over low-medium heat until golden and caramelized.
3. Add orange juice, lemon juice and orange zest. The caramel will harden so you need to re-melt the caramel into the liquid.
4. Add butter, bring to a boil and simmer for 10-15 minutes. Set aside until ready to use.
5. When you want to prepare the crepes Suzette pour a small quantity of orange sauce in a skillet.
6. Arrange crepes in a circular pattern, slightly overlapping, in a skillet. Pour orange sauce on top and place over low-medium heat to let the crepes warm through for about 5 minutes.
7. Pour warmed liqueur on top and using a torch touch the surface with the flame to flambé.
8. Decorate the crepes with orange peel and serve crepes warm with orange sauce on top.
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BREAKFAST RECIPE - Easy Orange Mascarpone Crepe
The French were really onto something when they created the infamous crepe because who doesn't love dessert for breakfast! Our dreamy version is filled with creamy orange TreStelle Mascarpone and topped with a warm mixed berry sauce. Now how's that for morning decadence? #TreStelleSummerTrends #TSSummerTrends #SummerTrends
DISCLAIMER: This recipe is in collaboration with TreStelle
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INGREDIENTS
Mixed Berry Sauce
2 cups mixed fresh or frozen berries (raspberries, blueberries and/or strawberries), quartered
3 tbsp sugar
1 tsp cornstarch
1 tsp fresh orange juice
½ cup fresh blueberries
Mascarpone Filling
1 cup Tre Stelle Mascarpone
1 cup heavy cream
2 tbsp sugar
1 tbsp fresh orange juice
½ tsp vanilla extract
2 tsp orange zest
Crepes
1¼ cups whole milk
2 tbsp sugar
1 cup flour
2 eggs
1 tbsp vegetable oil
1 tsp vanilla extract
Pinch kosher salt
Butter, for skillet
DIRECTIONS
1) For the berry sauce, in a small bowl, toss mixed berries with sugar and cornstarch. Pour mixture into a small saucepan and place over medium heat. Stir until sugar melts, lower heat to a gentle simmer and cook for 5 minutes. Remove from heat and stir in orange juice and remaining ½ cup blueberries. Set aside to cool slightly.
2) For the filling, using an electric mixer, combine the Mascarpone, cream, sugar, orange juice and vanilla extract. Whip until the mixture has soft peaks. Fold in orange zest and set aside until ready to assemble.
3) For the crepes, in a blender, combine milk, sugar, flour, eggs, vegetable oil, vanilla and salt. Blend on medium speed for 2 minutes, until mixture is smooth. Heat a crepe pan or a small skillet with low sides over medium heat. Generously grease pan with butter. Pour in ¼ cup crepe batter, swirl in the pan to spread evenly and cook about 30 seconds per side, until the edges just start to become golden. Transfer crepe to a plate and cover with a clean dishtowel to keep warm. Repeat with remaining crepe batter. Grease pan with more butter after making 2 or 3 crepes. Pile cooked crepes on top of each other.
4) To assemble, lay a crepe flat, top with orange Mascarpone filling, fold the crepe in half and then in half again. Top with mixed berry sauce.
Classics - 9 -Crêpes Suzette By Gordon Ramsay
For The Crepes:
1 tbsp butter (melted)
125 g plain flour
1 Tsp fine sea salt
2 medium eggs
300 ml milk
2 oranges (Finely grated zest only)
For The Sauce:
3 oranges (segments and juice)
50 g caster sugar
100 ml Grand Marnier or Cointreau
You Will Also Need:
3 knobs unsalted butter
Difficulty: Intermediate
Time: 25 minutes