Name: Crepe Suzette
Cook time: 3 min
Total time: 1 h
Yield: 4 srv
Ingredients: Butter — 80 g; Sugar — 80 g; Orange (200 мл свіжого соку) — 2 pcs; Orange liqueur — 50 ml; Salt

Ingredients

Butter 80 g Sugar 80 g Orange (200 мл свіжого соку) 2 pcs Orange liqueur 50 ml Salt

Nutrition

Per serving: ≈ 262.0 kcal, P 1.0 g, F 17.5 g, C 26.2 g
Total (for 4 srv): ≈ 1050.0 kcal, P 4.0 g, F 70.0 g, C 105.0 g
counted 2 of 5 ingredients — the rest are in pieces/ml or missing nutrition data
Adjusted for cooking: baking and boiling drive off water

Prep

Pancakes

Cooking

Zest the oranges into thin strips (without the white pith) and squeeze 200 ml of juice.
For the sauce, spread the sugar in an even layer on a dry skillet and melt over medium heat to an amber caramel, without stirring with a spoon — just gently shaking the pan.
Add the butter in pieces to the caramel, then carefully pour in the orange juice and add the zest. Simmer for 2–3 minutes, stirring, until the caramel is completely dissolved and the sauce thickens slightly.
Place the folded crepes into the boiling sauce and heat for 1–2 minutes, spooning the sauce over them so they absorb the flavors.
Pour in the liqueur, let it warm up for 10–15 seconds, and carefully ignite it with a long match while tilting the pan away from you. When the flame goes out, remove from heat.
Serve immediately, 2 crepes per portion, drizzled with the zesty sauce. A classic accompaniment is a scoop of vanilla ice cream.

Crepe Suzette

Ingredients

Nutrition

Prep

Cooking

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