Crêpes Suzette

Dairy Free
Crêpes Suzette
45 min.
6
261kcal

Suggestions


Indulge in the delightful experience of Crêpes Suzette, a classic French dish that transforms simple crêpes into a sensational dessert. Perfect for a morning meal, brunch, or even a sweet finish to your day, these crêpes are not only delicious but also dairy-free, making them suitable for a variety of dietary preferences.

Imagine thin, delicate crêpes folded and bathed in a luscious sauce made from fresh orange and lemon juices, complemented by the warm embrace of orange-flavored liqueur and cognac. The magic happens when the sugar caramelizes to a beautiful amber hue, creating a rich, velvety sauce that envelops each crêpe in a burst of citrus flavor. The dramatic flair of igniting the liqueur adds an element of excitement to your cooking experience, making it a perfect dish to impress your guests.

With a preparation time of just 45 minutes, you can easily whip up this elegant dish for six people, ensuring everyone gets a taste of this exquisite treat. Each serving is a delightful balance of sweetness and zest, with a caloric count of 261 kcal, allowing you to enjoy a guilt-free indulgence. Whether served as a breakfast delight or a decadent dessert, Crêpes Suzette is sure to become a cherished favorite in your culinary repertoire.

Ingredients

  • 0.1 lb butter 
  • 0.3 cup cognac 
  • 12  crêpes thin (6 or 7 in.)
  • 0.3 cup orange-flavor liqueur such as grand marnier 
  • tablespoon juice of lemon 
  • teaspoon lemon zest grated
  • 0.5 cup orange juice 
  • teaspoons orange peel grated
  • tablespoons sugar 

Equipment

  • bowl
  • frying pan

Directions

  1. Fold crpes in half, pale surfaces inside, and lay, overlapping, on a plate.
  2. In a bowl, mix orange and lemon peel with orange and lemon juice.
  3. In a 10- to 12-inch frying pan or chafing dish over high heat, melt sugar, shaking pan often, until it turns amber, about 2 minutes. Reduce heat to low and add juice mixture all at once; sugar hardens. Stir until sugar dissolves.
  4. Add butter and stir until melted.
  5. With 2 large spoons and working quickly, lay 1 folded crpe at a time in sauce, turn over, fold crpe again to make a triangle, and push to a side of the pan. Repeat to moisten and fold each crpe, overlapping as needed to fit in pan.
  6. Pour liqueur and cognac over crpes; when liqueurs are slightly warm, about 30 seconds, ignite (not beneath an exhaust fan or flammable items). Shake pan or spoon sauce over crpes until flame dies.
  7. Let simmer 1 or 2 minutes, then spoon crpes and sauce onto plates. Accompany with ice cream.

Nutrition Facts

Calories261kcal
Protein3.82%
Fat35.96%
Carbs60.22%

Properties

Glycemic Index
27.43
Glycemic Load
9.77
Inflammation Score
-4
Nutrition Score
2.1739130514147%

Flavonoids

Eriodictyol
0.16mg
Hesperetin
4.88mg
Naringenin
1.63mg
Luteolin
0.01mg
Kaempferol
0.01mg
Myricetin
0.02mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:260.57kcal
13.03%
Fat:9.72g
14.96%
Saturated Fat:2.59g
16.19%
Carbohydrates:36.64g
12.21%
Net Carbohydrates:36.3g
13.2%
Sugar:25.61g
28.45%
Cholesterol:11.93mg
3.98%
Sodium:248.19mg
10.79%
Alcohol:2.56g
100%
Alcohol %:3.55%
100%
Protein:2.32g
4.64%
Vitamin C:16.65mg
20.18%
Vitamin A:399.35IU
7.99%
Calcium:29.88mg
2.99%
Iron:0.43mg
2.4%
Folate:9.29µg
2.32%
Vitamin E:0.32mg
2.14%
Potassium:66.59mg
1.9%
Vitamin B1:0.03mg
1.87%
Fiber:0.33g
1.34%
Vitamin B2:0.02mg
1.02%
Source:My Recipes