Crepes Suzette - Roessler’s Restaurant

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Crepes Suzette - Roessler's Restaurant

Ingredients for two servings of crepes:
Four Crepes (2 per person)

  • 1 Orange
  • 1 Lemon
  • 2 TB Butter
  • ¼ c Confectioners' Sugar
  • ¾ oz Cointreau
  • ¾ oz Grand Marnier
  • Splash Brandy

Supplies needed:

  • Clean Linen Napkin
  • Zester
  • Flambé Pan
  • Crepes:
  • 1 cup all purpose flour
  • 1 ½ cup water
  • 3 eggs
  • Salt
  • Oil

Crepes instructions:

In a bowl whisk together flour, water, eggs, and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour ¼ cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20-30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.

Dessert cooking directions:

Start pan on low-medium heat. Add butter, ¼ cup confectioners' sugar, ¾ oz (half of a shot) Cointreau, and ¾ oz Grand Marnier to pan. Mix ingredients well until sugar is dissolved. Zest both 1 orange and 1 lemon into the pan then cut the fruit into halves. Juice the orange and lemon into pan cover. Note, cover the fruit with linen napkin to juice over the pan, this prevents seeds and pulp from dropping in the mixture. Turn flame to high and mix sauce thoroughly. Let the mixture start to bubble, add crepe brown side down, and then fold into quarters. Once all four crepes are folded, add very small amount of Brandy to sauce (it may or may not flame up). Stir sauce well during this step. Let the sauce cook until thick and fruit zest is softened. 1-2 minutes. Turn flame off, put crepes onto white plates forming a bow-tie design and pour sauce on top.

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