Crêpes Suzette

Crêpes Suzette

  • Cook: 20M
Crêpes Suzette

Crêpes Suzette

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1 Orange, zest of
  • Baking & Spices

    • 1/3 cup Superfine sugar
  • Bread & Baked Goods

    • 8 Crepes
  • Drinks

    • 1 cup Orange juice, freshly squeezed
  • Dairy

    • 10 tbsp Butter, unsalted
  • Beer, Wine & Liquor

    • 1/3 cup Grand marnier
  • Time
  • Cook: 20M

Found on

Description

This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat. For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm. But I must admit to taking, more than once, an even quicker route: using good store-bought crepes. Once theyre immersed in the sweet orangey syrup, they will not betray their prefabricated origins. Featured in: Not Quite Spring, But Hardly Winter. 

Directions

  • In a small saucepan, combine orange juice, zest, butter and sugar. Place over high heat and bring to boil; reduce heat to medium-low. Simmer until syrupy, 10 to 15 minutes. Remove from heat, and set aside. Fold crepes into quarters, and arrange in circular pattern, slightly overlapping, in a nonreactive skillet or other shallow flameproof pan. Pour warm syrup on top (reserve syrup pan), and place over low heat until crepes are warm, about 5 minutes. Warm liqueur in pan that held orange syrup. When crepes are hot, pour liqueur on top; carefully touch a flame to surface to light it. Serve immediately, spooning crepes and sauce onto each plate.

Nutrition

618 calories; 38 grams fat; 20 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 53 grams carbohydrates; 0 grams dietary fiber; 24 grams sugars; 7 grams protein; 132 milligrams cholesterol; 421 milligrams sodium
  • Serves: 4 to 6 servings
  • Cook Time: PT20M
cooking.nytimes.com

cooking.nytimes.com

1198 49
Title:

Crêpes Suzette Recipe

Descrition:

This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm But I must admit to taking, more than once, an even quicker route: using good store-bought crepes

Crêpes Suzette

  • Produce

    • 1 Orange, zest of
  • Baking & Spices

    • 1/3 cup Superfine sugar
  • Bread & Baked Goods

    • 8 Crepes
  • Drinks

    • 1 cup Orange juice, freshly squeezed
  • Dairy

    • 10 tbsp Butter, unsalted
  • Beer, Wine & Liquor

    • 1/3 cup Grand marnier

The first person this recipe

cooking.nytimes.com

cooking.nytimes.com

1198 49

Found on cooking.nytimes.com

NYT Cooking

Crêpes Suzette Recipe

This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm But I must admit to taking, more than once, an even quicker route: using good store-bought crepes