Crepes Suzette

You can never have too many Mediterranean recipes, so give Crepes Suzette a try. For 91 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 620 calories, 11g of protein, and 40g of fat. This recipe serves 4. 45 people have tried and liked this recipe. It works best as a side dish, and is done in approximately 45 minutes. Head to the store and pick up butter, milk, unsalted butter, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is solid. Try Crêpes Suzette, Crepes Suzette, and Crepes Suzette for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

1. FOR THE CREPES: Combine all liquid ingredients in a blender. Add the dry ingredients and 1/4 cup melted butter; mix on high.
2. Let batter rest for 30 minutes.
3. Heat a nonstick 10 inch skillet over medium high heat. Brush bottom and sides of pan with a bit of melted butter.
4. 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.
5. Transfer crepes to a platter. Layer crepes over each other with parchment paper in between.
6. If necessary, add more butter to the pan. Repeat with the rest of the batter.
7. FOR THE SAUCE: Melt 1/4 cup butter in a skillet over LOW fire. Add the sugar and allow to melt. Be patient. Make sure that the heat is at its lowest. Add the lemon juice and mix well. Add the lemon zest.
8. Add the crepes, 3-4 at a time and allow to cook in the sauce for 1 minute. Remove from the pan. Arrange on a plate and pour the sauce over the crepes and serve warm.
9. Makes 8 crepes. Serving size is 2 crepes.

 

Step by step:

FOR THE CREPES

1. Combine all liquid ingredients in a blender.

2. Add the dry ingredients and 1/4 cup melted butter; mix on high.

3. Let batter rest for 30 minutes.

4. Heat a nonstick 10 inch skillet over medium high heat.

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.

6. Transfer crepes to a platter. 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.

7. Add the sugar and allow to melt. Be patient. Make sure that the heat is at its lowest.

8. Add the lemon juice and mix well.

9. Add the lemon zest.

10. Add the crepes, 3-4 at a time and allow to cook in the sauce for 1 minute.

11. 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.

Nutrition Information:

covered percent of daily need