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
Crepe Filling Fruit Shaved Belgian Chocolate, Hot Orange Sauce
Chef Vanessa Von Schellwitz shows how to dress up Crepes..Taste them at the Gingerbread Cottage Bed and Breakfast in Victoria BC Canada
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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Making The Perfect Crepe (3 Ways)
Thanks to Ghirardelli for sponsoring this video. Be sure to visit and find them at your local grocery store! #aBiteBetter #GhirardelliBaking
Making crepes is easy. That's why we're making them the greatest homemade crepes of all time. 3 Different ways.
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Full Recipe:
Ingredients Needed:
Crepe Batter:
- 1 cup (150g) all-purpose flour
- 1 cup (240ml) milk
- 2 eggs
- 1 egg yolk
- 1 tablespoon (14ml) vegetable oil
- 1.5 tablespoons (25g) sugar
Crepe Suzette:
-1x batch of crepes
- 3/4 cup (150g) granulated white sugar
- 1/2 cup (110g) unsalted cold butter, cut into cubes
- 3/4 cup (180ml) orange juice
- 1/4 cup (60ml) lemon juice
- 1/3 cup (80ml) Grand Marnier
- Orange zest
Ghiradelli Mexican Hot Chocolate Hazelnut Spread:
- 1x batch crepes
- 1/2 lb (225g) hazelnuts, raw (get an extra 1/2 lb in case we need)
- small pinch of fine sea salt
- 1/4 cup (45g) unmelted Ghiradelli chips
- 6 tablespoons (80g) cocoa power
- 1 cup (205g) powdered sugar
- 2 tablespoons (24g) hazelnut oil or vegetable oil
- 4 egg yolks
- 1/3 cup (70g) sugar
- 1/2 cup(120ml)cream
- 1/2 cup (120ml) milk
- 1 vanilla bean
- 1/3 cup (60g) melted Ghiradelli milk chocolate chips
Mexican hot chocolate mix:
- 1/4 cup (55g) powdered sugar
- 2.5 tablespoons (40g) cocoa powder
- 1 tablespoon (12g) cinnamon
- 1 tablespoon (13g) instant espresso
- 1 teaspoon (3g) cayenne
Savory Breakfast Crepe:
Mornay-
- 2 tablespoons (30g) butter
- 2 tablespoons (20g) flour
- 1.25 cup (275ml)milk
- 1/2 cup (70g) gruyere cheese
- salt to taste
- pinch of fresh nutmeg
Assembly-
- 8 good slices prosciutto di parma
- mornay
- shredded gruyere cheese
- 4 large eggs
- 2 tablespoons finely chopped parsley
- 3 cloves garlic, finely chopped
- 1 tablespoon lemon zest
- flakey salt
- fresh cracked black pepper
How To Make Amazing Crepes At Home *spilling all my secrets*
Today, I’m sharing how to make perfectly thin & tender, authentic crepes at home. Homemade crepes can be tricky to make without knowing the essential tips. I am addressing all the troubleshooting so you can successfully make 5-star quality crepes at home.
Let me know if you enjoyed the video! ????????????
???? Get the written steps + the printable recipe from my blog!:
???? The ingredients to make crepes
Enough amount for about 14-17 layers of crepes (25cm | about 10-inch diameter)
• All-purpose flour: 150g | 5.3oz (1 1/6 US cups)
• Granulated sugar: 50g | 1.7oz (1/4 US cup)
• Salt: 1/2 tsp
• Egg: 200g | 7oz (About 4 large eggs)
• Unsalted butter: 50g | 1.7oz (About 4 Tbsp)
• Whole milk: 500g | 17.6oz (2 US cups)
• Dark rum: 1 Tbsp (or 2 Tbsp if you love it!)
• Melted butter for a pan: Some
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
???? Check out my other classic dessert recipes:
Black Forest Cake
Lemon Madeleines
How to make chiffon cake
???? Other basic recipes:
Fresh Fruit Tart
Lemon Pound Cake
Eclairs
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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!