Crêpe Suzette
These delicate thin French pancakes can be used with any filling sweet or savory. Use your food imagination. This recipe is dedicated to a good friend and long-time client Joel Finklestein, who loved this dessert.
Ingredients
Crepes
- 6 Eggs
- 3 cups Milk
- 1 cup Flour
- 1 tbsp Pure Vanilla Extract
- ¼ cup Sugar
Classic Suzette
- 3 tbsp Butter
- 2 tbsp Sugar
- 2 oz Cointreau (orange flavored cordial)
Serve
- Whipped Cream
Instructions
Crepes
- Blend together Eggs, Milk, Flour, Pure Vanilla Extract and Sugar. Let rest 5-10 minutes before making crepes.
- Heat crepe pan or no-stick skillet to medium high heat. Lightly brush with melted butter and place 1-2 oz of batter and swirl pan to thinly coat pan and cook for 1-2 minutes and turn and cook for another 1 minute. Stack crepes as you make them.
Classic Suzette
- In sauté pan place Butter, Sugar and Cointreau and bring to a gentle boil.
- Place a crepe on bubbling sauce and fold in half and then half again to make a quarter fold.
Serve
- Serve 2 crepes per person with a dollop of Whipped Cream.
