Crepes Suzette
Ready in 45 minutes, for 4 servings
Vegetarian
FOR THE CREPES
EQUIPMENT:
- blender
1) Combine all liquid ingredients in a blender.
INGREDIENTS:
- butter
2) Add the dry ingredients and 1/4 cup melted butter; mix on high.
3) Let batter rest for 30 minutes.
EQUIPMENT:
- frying pan
4) Heat a nonstick 10 inch skillet over medium high heat.
INGREDIENTS:
- butter
EQUIPMENT:
- frying pan
- spatula
- ladle
5) Brush bottom and sides of pan with a bit of melted butter.Ladle 1/2 cup batter into skillet and swirl to coat bottom evenly. Cook until lightly browned, about 1-2 minutes. Using a spatula or your fingers, flip the crepe and cook the other side until lightly browned, about 30 seconds to 1 minute.
INGREDIENTS:
- crepes
6) Transfer crepes to a platter.
INGREDIENTS:
- butter
- crepes
- sauce
EQUIPMENT:
- baking paper
- frying pan
7) Layer crepes over each other with parchment paper in between.If necessary, add more butter to the pan. Repeat with the rest of the batter.FOR THE SAUCE: Melt 1/4 cup butter in a skillet over LOW fire.
INGREDIENTS:
- sugar
8) Add the sugar and allow to melt. Be patient. Make sure that the heat is at its lowest.
INGREDIENTS:
- lemon juice
9) Add the lemon juice and mix well.
INGREDIENTS:
- lemon zest
10) Add the lemon zest.
INGREDIENTS:
- crepes
- sauce
11) Add the crepes, 3-4 at a time and allow to cook in the sauce for 1 minute.
INGREDIENTS:
- crepes
- sauce
EQUIPMENT:
- frying pan
12) Remove from the pan. Arrange on a plate and pour the sauce over the crepes and serve warm.Makes 8 crepes. Serving size is 2 crepes.