Crepes Suzettes is an iconic dish of paper-thin pancakes that are broiled with a zesty orange butter. After preparing the crepes, spread them with the orange butter and fold them into triangles, and broil until lightly caramelized. They are a favorite dish of mine for breakfast or brunch.
RecipeSavants.comCrepes Suzettes is an iconic dish of paper-thin pancakes that are broiled with a zesty orange butter. After preparing the crepes, spread them with the orange butter and fold them into triangles, and broil until lightly caramelized. They are a favorite dish of mine for breakfast or brunch.Smart Recipes, European Recipes, Dairy,Eggs,Vegetables Recipes, RecipesDairy,Eggs,VegetablesEuropeanCrepes SuzettePT1HServes 6
Ingredients:
2 Large Eggs0.75 Cup All-Purpose Flour0.5 Cup Whole Milk0.125 Teaspoon Salt0.5 Cup Granulated Sugar0.33 Cup Cold Water1 Tablespoon Vegetable Oil0.5 Cup Unsalted Butter1 Small Orange0.25 Cup Grand Marnier Liquor2 Tablespoons CognacIn a medium bowl, combine eggs, flour, milk, salt, and sugar. Whisk until smooth. Add water, oil and 1 tablespoon melted butter. Whisk again until mixture is combined & smooth.In a 6-inch skillet over medium heat, melt 1 teaspoon of butter. Add 2 tablespoons of batter and tilt the skillet until the batter spreads evenly over the bottom of the skillet. Cook until the edges of the crepe start to brown, about 45 seconds. Flip the crepe and cook until brown spots appear on the surface, about 10 more seconds. Flip crepe out on a sheet pan. Repeat to make 12 crepes. In the bowl of a food processor, combine 6 tablespoons of butter, 1/4 cup of sugar and zest., while pulsing gradually pour in the orange juice and continue to pulse until the mixture is well incorporated. Meanwhile, preheat the broiler. On a large rimmed sheet pan, grease with 1 tablespoon of butter and sprinkle with a light coating of sugar. In the center of each crepe place 2 teaspoons of the orange butter mixture, fold in half twice to form a triangle, and transfer the prepared sheet pan. Sprinkle with 2 Tablespoons of sugar and broil for about 2-3 minutes. Transfer the crepes to a heat proof platter or saute pan. In a small saucepan over low heat, combine the Grand Marnier and cognac. With a long-handled match, carefully ignite the mixture. Pour the flaming mixture over the crepes. Tilt the platter and use a spoon to baste the crepes and extinguish the flames. Serve crepes immediately.
Here is another traditional Shavuot recipe that hails from Hungary. These pancakes resemble crapes with a cream cheese and raisin filling. After they are stuffed, the blintzes are buttered and baked in the oven. Serve them hot with a dusting of powdered sugar, cinnamon, and sour cream for dipping.
Looking for meal ideas that add a touch of sweetness to your day? Made with fresh Italian cheese, these crepes are a light, delicate dish that's perfect for breakfast, brunch, or a midday snack.