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Crepes Suzette Recipe

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This recipe for Crepes Suzette, by , is from The Welsh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stella Welsh
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crepes:
7/8 cup flour
1 tbsp sugar
Pinch of salt
3 eggs
2 tbsp melted butter
1 tsp vanilla
1 - 1 1/2 cups milk
Sauce:

4 tbsp butter
1/2 cup brown sugar
6 oranges
1/4 cup orange liqueur

Directions:
Directions:
Crepes: Sift flour, sugar and salt into a large bowl. Using a wooden spoon, make a hollow in the center of the flour, and drop in the lightly beaten eggs. Slowly pour half the milk into the flour, gradually working the flour into the milk with the spoon. When all the flour is incorporated, beat the mixture vigorously with an electric mixer until it is very smooth. Allow the mixture to stand for a few minutes. Then add enough milk, beating continuously, to make a thin batter with the consistency of light cream.
To cook crepes, use a heavy 6" frying pan (we find a well seasoned cast iron one works best). Heat the pan well, and brush with just enough melted butter to gloss the pan and prevent the batter from sticking. Use moderately high heat, and make sure the pan is hot before putting in any batter. To cook each crepe, use a ladle to put in about 1 1/2 Tbsp of batter, just enough to cover the bottom of the pan. Tilt the pan to distribute the batter evenly (crepes are very thin). The heat is right if the underside of the crepe becomes golden in 1 minute--keep adjusting the heat until it is right. Then flip the crepe, and cook the other side about 1 minute. (You will get a feel for this after you do a few) Brush the pan with butter in between cooking each crepe. Place cooked crepes on a plate, with a piece of waxed paper between each--we usually make them up a day or so ahead, and keep them in the fridge, as it takes a while to get them all cooked.
For the sauce: Melt the butter in a large skillet. Stir in the brown sugar, and cook gently until it is a golden brown caramel. Add the orange juice and stir until caramel has dissolved and becomes a thick sauce. Drop a crepe flat into the pan on top of the sauce, and then fold crepe in half, and then in half again. Push to the side, and do this with all the crepes. Add the orange liqueur, and when it is hot, flambé it. Make sure everyone gets a chance to watch! To serve, (once the fire is out!!), put crepes on dessert plates, and pour extra sauce from the pan over them. Serve at once.

Number Of Servings:
Number Of Servings:
12 - 18 crepes
Preparation Time:
Preparation Time:
2 hours?
Personal Notes:
Personal Notes:
This takes a bit of work, but is very fun to flame and serve.
The sauce recipe will make enough to do about 12 crepes, which should fit if you have a large enough skillet. If not, you may need to make 1/2 the sauce recipe, and do it twice.
When we are making the crepes, we sometimes make 2 or 3 batches, as it is easier to cook them once you are all set up and the pan is seasoned. They freeze well, just leave stacked with the wax paper in between, and double bag in plastic bags to freeze. (Don't leave them too long, though, we have done that and then all the hard work of cooking them goes to waste, as they start to taste like the freezer!)

 

 

 

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