How to cook: Sweet Crepes with Berry Sauce
Executive PC Chef Tom Filippou shows how to make sweet crepes with berry sauce.
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
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.
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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.
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Blueberry Ricotta Orange Crepe with Vanilla Blueberry Sauce
Berries & Cream Crepes
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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.
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