Recipe: Crepe Suzette - | WBTV Charlotte

Recipe: Crepe Suzette


Crêpe Cellar Crepe Suzzette

For crêpe:

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

1 TBS granulated sugar

3 tablespoons melted butter

Butter, for coating the pan

Combine all ingredients in blender. Pulse till combined. Let batter sit refrigerated at least 2 hours before using.

Warm a crêpe griddle or large non stick frying pan to medium. Melt a tablespoon of butter on it and coat with a thin layer o batter. Let cook for two minutes and flip over.

Fold into triangle and prepare suzette sauce.

Suzette Sauce:

2 tablespoons butter

1 OZ of heavy cream

2 TBS granulated sugar

cooked crêpe

2 OZ Grand Marnier

Warm sauce pan and melt butter. Once butter is melted add sugar and crêpe. Gentle caramelize sugar and butter. Add Grand Marnier and flambé.

Whisk in heavy cream. Serve on plate with powdered sugar and ice cream.

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