Crêpes Suzette

Add 2 tablespoons of the batter and tilt the skillet to distribute the batter.

Crêpes suzette. This crêpes suzette recipe is a brilliant quick dessert. This classic dessert properly written as crêpes suzette with accent mark and all consists of french pancakes cooked with orange infused butter until they re caramelized and later flambéed and topped with crepe suzette sauce. To make crêpes suzette make the crêpes as above.

Heat a 6 inch crêpe pan or nonstick skillet and rub with a little butter. Warm butter salt and milk until butter has melted. A simple mix of butter sugar and grand marnier are flambéed into a delicious syrup which is then used to flavor a fresh warm crêpe.

Add the butter to the sauce in small pieces bring to the boil and simmer gently until glossy and reduced slightly. Break eggs into well and work in some flour. Crêpes suzette pronounced kʁɛp syˈzɛt is a french dessert consisting of crêpes with beurre suzette pronounced bœʁ syzɛt a sauce of caramelized sugar and butter tangerine or orange juice zest and grand marnier triple sec or orange curaçao liqueur on top prepared in a tableside performance flambé.

Delia shows you how to whip up this retro classic of pancakes in a boozy orange sauce. Turn up the heat and bubble quite fast until the mixture just starts to go brown and caramelise about 4 minutes stirring only. Add the orange zest lemon juice the grand marnier and return the pan to a low heat to re melt the caramel into the liquid.

Whisk in the water oil and melted butter. Add warm milk mixture and whisk until smooth. A crepes suzette recipe is a magical thing.

Put flour into a basin and make a well in flour. Warm liqueur in pan that held orange syrup. Pour warm syrup on top reserve syrup pan and place over low heat until crepes are warm about 5 minutes.