CRêPES SUZETTE RECIPE - BBC GOOD FOOD
This classic French recipe is a fine way to elevate the humble pancake into a smart pudding
Provided by Good Food team
Categories Dessert
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
- Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
- Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. 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.
- Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.
Nutrition Facts : Calories 451 calories, FatContent 22 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 1 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.17 milligram of sodium
ULTIMATE CRêPES SUZETTE RECIPE - BBC GOOD FOOD
Whip up the ultimate pancakes and Crêpes Suzette with Angela Nilsen's recipes
Provided by Angela Nilsen
Categories Dessert, Dinner, Lunch, Supper, Treat
Total Time 35 minutes
Prep Time 12 minutes
Yield Makes 16-17, 2-3 per person
Number Of Ingredients 13
Steps:
- Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, oil and 2 tbsp of the milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream. Finally, add the beer.
- Heat a 15cm/6in crêpe pan. Measure 21⁄2 tbsp of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan. When the crêpe is golden underneath (in about 15 seconds if pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.
- Slide the crêpe on to a plate. Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them. You can freeze the pancakes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap and keep in the fridge. To reheat, put on an ovenproof plate, cover with foil and warm in a 180C/Gas 4/fan oven 160C for 10-15 minutes. (If using for Crêpes Suzette, warm through in the sauce.)
- TO MAKE CRÊPES SUZETTE - Make the crêpes as above.
- For the sauce, heat the butter and sugar in a deep frying pan (about 25cm/10in) over a low heat, stirring occasionally, until the sugar begins to dissolve; turn up the heat and bubble quite fast, until the mixture just starts to go brown and caramelise (about 4 minutes), stirring only towards the end. Pour in the orange juice (see left); add the orange and lemon zests, letting the mixture bubble for 3-4 minutes to thicken slightly. Add the Grand Marnier and cognac, heat for a few seconds and lower the heat.
- Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan. Continue the coating and folding with the remaining pancakes. Serve 2-3 crêpes per person with the sauce.
Nutrition Facts : Calories 373 calories, FatContent 19 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 40 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.46 milligram of sodium
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BREAKFAST CREPES RECIPE | EPICURIOUS
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- Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.
CRêPES SUZETTE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dessert
Cuisine French
Calories 451 calories per serving
- Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.
ULTIMATE CRêPES SUZETTE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Dessert, Dinner, Lunch, Supper, Treat
Cuisine French
Calories 373 calories per serving
- Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan. Continue the coating and folding with the remaining pancakes. Serve 2-3 crêpes per person with the sauce.
BREAKFAST CREPES RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.9
- Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.
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