Crêpes Suzette with Sauce
From: Pierre, Quebec, Quebec, Canada
Comments: I used to prepare this easy French-Style Pancakes [blender] recipe, doubling the recipe, instead of the following pancake recipe.
Servings: 10 [approximately 30 crêpes]
IngredientsPreparation
Crêpes [Pancakes]
  • 6 eggs
  • 1 cup + 2 tablespoons [157.5 g] flour
  • 1 1/2 tablespoons [22.5 g] sugar
  • 3/4 teaspoon [3.75 mL] salt
  • 3 cups [750 mL] milk
  • Melted butter
Sauce
  • 3/4 cup [175 g] butter
  • 1/3 cup [75 g] sugar
  • 3/4 cup [190 mL] orange juice
  • 1/3 cup [80 mL] orange liqueur [such as Triple Sec]
  • 3-inch strip orange peel
  • Sugar
  • 3 tablespoons [45 mL] orange liqueur
  • 6 tablespoons [90 mL] Cognac
Crêpes [Pancakes]
  • Beat eggs; add flour, sugar and salt, beating until smooth.
  • Gradually add milk, beating constantly.
  • Melt 1 teaspoon [5 g] melted butter in a 7-inch [18 cm] frying pan; add additional butter as needed.
  • Add about 2 tablespoons [30 mL] of batter, quickly tilting the pan to cover the bottom with the batter.
  • Cook until golden on bottom; then turn with a spatula and cook the other side until light brown.
  • Repeat until all crêpes are made.
  • Crêpes can be prepared ahead of time and refrigerated, with waxed paper between each for easier handling as they easily stick together.
Sauce
  • Melt butter into a chafing dish.
  • Add sugar, orange juice, 1/3 cup [80 mL] orange liqueur and orange peel.
  • Cook until mixture bubbles and reduces a little; take out orange peel.
  • Dip crêpes in this hot mixture; fold crêpes in quarters.
  • When all the crêpes are folded, sprinkle with a little sugar; add remaining 3 tablespoons [45 mL] orange liqueur and Cognac.
  • To ignite, take a spoonful of sauce, light it and delicately pour into the dish.
  • Spoon sauce over crêpes.
  • Serve.