Crepe Suzette with Florida OJ Sauce
Enjoy these crepes on the weekend! This recipe was photographed and created by Emilie Gaillet.
Orange Juice Sauce Ingredients
- 250 ml Florida OJ
- 1 tablespoon orange zest
- 2 tablespoons unsalted butter
- 1/3 cup of sugar
- a pinch of salt
- 2 tablespoons Grand Marnier, Triple Sec or Brandy, optional
Crepes Ingrendients
- 1 ½ cup unbleached all-purpose flour
- 2 tablespoons sugar
- a pinch of salt
- 3 eggs
- 1 ½ cup milk
- ½ tablespoon liquid vanilla 3 tablespoons butter for cooking
Preparation
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 20 minutes | 35 minutes |
Instructions
In a rimmed skillet, heat the butter and sugar and melt it until obtaining a light caramel. Pour in the Florida OJ and zest and bring to a boil. Let it reduce a few minutes until obtaining a syrupy texture.
If you wish to add alcohol, go to the next step. Otherwise, you may use the syrup as is.
Add the Grand Marnier and bring to a boil again. Flambé the liquid. WARNING: Do NOT turn on the cooker hood when making crêpes flambées. Fire could be sucked into the pipes and cause serious damage. Set the sauce aside and keep it warm while preparing the crepes.
In a bowl, mix the flour, sugar and salt. In a separate bowl, whisk the eggs with the milk and vanilla. Gradually add the egg mixture to the flour and mix well until achieving a smooth consistency. Add a bit of milk if necessary to lighten the texture.
Heat a pan on medium heat with a bit of butter. Pour a ladleful of pancake batter into the pan, spread evenly, rotating the pan to cover the entire bottom. Cook 1 to 2 minutes, flip the crepe and cook the other side. Repeat the process until there is no more crepe batter. Fold the crepes in a serving dish and top with the Florida Orange Juice sauce. Enjoy immediately!
