Who has a good recipe for crepe Suzette?

Question

I really want to try making it. Is it hard? How do I get the flames going?

Is there anyway to get a flame if I don't have a gas range? I use electric.

Answer 1

***Crepes:***
1 cup flour
4 large eggs
1 1/4 cup milk
1 pinch of salt
1/2 stick unsalted butter
vegetable oil for oiling pans
***Sauce:***
1/2 stick unsalted butter
3 tablespoons sugar
1 orange, juice and grated rind
1/3 cup orange liqueur (such as Cointreau or Grand Marnier)


Directions:

Crepes: Whisk together or combine the flour, eggs, milk and salt in a blender or food processor. Blend just until smooth. Add melted butter and combine. The batter should be the consistency of light cream. Let sit in the refrigerator for at least 1 hour or overnight.

Lightly oil 1 (6-inch) crepe pan and set over medium heat. Pour about 1/4 cup batter into pan and swirl until the pan is coated. Cook crepes until the top begins to look dry, about 60 seconds. Turn and cook the other side 30 seconds, wiping the pan with an oiled paper towel if crepes begin to stick.

Sauce: In large skillet, melt the butter. When foamy, add sugar and stir until dissolved. Add rind and juice; bring to a simmer. Turn heat to lowest settings. Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again. Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce.

Warm liqueur briefly and pour over the pan of crepes.

Using a long match, ignite the sauce. Remove pan from heat. When flames subside, place crepes on dessert plates. Dust with confectioners sugar; garnish with orange slices and serve.

This recipe for Crepes Suzette serves/makes 4

Answer 2

Ingredients:
***Pancakes***
3 1/2 ounces plain flour
1 ounce caster sugar
1 orange, grated rind of
1 egg
1/2 pint milk
1 ounce butter, melted, plus extra
***Sauce***
2 oranges, juice of
1 lemon, juice and grated rind of
3 tablespoons Cointreau or Grand Marnier
2 ounces caster sugar
3 1/2 ounces butter
2 tablespoons brandy or rum


Directions:

Make the pancakes: in a bowl, mix together the flour, sugar and orange rind. Make a well in the centre and drop in the egg, unbeaten. Start to beat the egg, adding half the milk in a steady stream and gradually pulling the flour into the egg mixture. Once all the flour has been incorporated, beat vigorously for 2-3 minutes until the batter is smooth. Stir in the remaining milk and the melted butter to make a smooth, shiny batter that just coats the back of a wooden spoon.

In a 8 inch frying pan (preferably non-stick), heat a little butter, then ladle in a little batter, swirling the pan to coat the base as thinly as you can get it.

When the batter turns a darker yellow and feels firm, use a palette knife to lift up the edges, then slide the knife under the pancake, flip and cook for 1-2 minutes. Transfer to a plate, cover with foil to keep warm and make the remaining pancakes.

Make the sauce: in a bowl, mix together the orange and lemon juices, lemon rind and Cointreau or Grand Marnier. In a heavy-based frying pan, gently heat the sugar and one tablespoon of the citrus mixture, tilting the pan occasionally, until the sugar has melted and turned a toffee colour.

Cut the butter into small cubes and add to the sugar in the pan. Swirl it into the pan until it has melted into the sauce. Pour the remaining citrus mixture into the pan and stir well until the caramel has completely dissolved and you have a glossy sauce.

Fold each pancake into quarters, then slide them into the pan, basting each one with caramel as it is added. Heat through for about 1 minute. When the juices are bubbling, quickly pour on the brandy or rum and ignite. Serve immediately.

This recipe for Crepe Suzette serves/makes 8

Answer 3

Be sure your pan is good and how before adding the liquor to get the flame. You must be working on a gas range too.