Crêpe Suzette

8 COMMENTS :

1. By Mishura on 2 October, 2012

   Sep 27,  · Crepe Suzette is a decadent French crepe dessert and probably the most popular crepe dish of all times. This recipe is a marriage of pillowy soft crepes coated in a VERY DELICIOUS rich sauce made with butter, orange juice, sugar and a liqueur – usually Grand Marnier/5.

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2. By Fegor on 2 October, 2012

   Having eaten many a crepe while studying abroad in France, I believe this is the perfect light crepe batter to make perfect crepes. This recipe would be perfect for a novice crepe maker. The orange flavor and sauce is simply delicious. Crepes Suzette should not be relegated to fancy dessert status only as it's surprisingly simple to make.

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3. By Tusida on 2 October, 2012

   Crepes suzette were made famous in elegant Parisian restaurants at the turn of the twentieth century and have become standard French dessert fare. That they were accidentally created by a young waiter who was serving the Prince of Wales, and then named for the prince's companion, Suzette, is a nice story but probably not adadertatreitingfulipacourmosus.coinfogs: 6.

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4. By Doutilar on 2 October, 2012

   Crêpe suzette definition is - a thin folded or rolled pancake in a hot orange-butter sauce that is sprinkled with a liqueur (such as cognac or curaçao) and set ablaze for serving.

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5. By Akigrel on 2 October, 2012

   This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm But I must admit to 5/5.

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6. By Yogis on 2 October, 2012

   Oct 29,  · Let batter stand at room temperature 15 minutes. Heat a crepe pan or a inch nonstick skillet over medium heat. Pour 1/4 cup batter into pan, swirling to cover bottom. Cook, flipping once, until golden, about 2 minutes per side. adadertatreitingfulipacourmosus.coinfogs:

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7. By Karan on 2 October, 2012

   Crêpes Suzette (pronounced [kʁɛp syˈzɛt]) is a French dessert consisting of crêpes with beurre Suzette (pronounced [bœʁ syzɛt]), a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, prepared in a tableside performance, flambé.Course: Dessert.

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8. By Douk on 2 October, 2012

   Feb 01,  · 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 4/5(7).

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