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Crepes Suzette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.712
Energy (kCal)608.76
Carbohydrates (g)26.4318
Total fats (g)40.6332
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Suzette Sauce: 1/3 cup orange juice 1/4 cup butter 2 Tbsp sugar 1/4 tsp grated orange peel Reserve 1/4 Grand Marnier In medium bowl with wire whisk, beat butter and remaining crepe ingredients until smooth. | 2. Chill 2 hours. | 3. Brush bottom of 7" crepe pan and 10" skillet with melted butter. | 4. Over medium heat, heat pans; pour scant 1/4 cup patter into crepe pan to coat bottom; cook 2 minutes until top is set, underside slightly browned. | 5. Loosen crepe; invert into hot 10" skillet; cook other side 30 seconds. | 6. Slip crepe onto waked paper. | 7. Meanwhile, start cooking another crepe. Stack crepes between waxed paper. | 8. Use immediately or wrap in foil and refrigerate. Approx 30 minutes before serving, Prepare Suzette sauce: In 10" skillet over low heat combine the orange juice, butter, sugar and orange peel until butter melts. | 9. Serving: Fold crepes in quarters; arrange in the warmed Suzette sauce in the skillet; simmer for 10 minutes. | 10. Pour the Grand Marnier evenly over the crepes and sauce. DO NOT STIR. | 11. Heat the Grand Marnier a minute or two, then remove from stove. Light a long match (such as those used to light kindling in a fireplace). Apply match to the crepes and sauce in the skillet. Serve crepes and sauce immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons melted 171.0 7.857 5.343 14.4
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    purpose flour 2/3 cup - - - -
    salt 1/2 teaspoon - - - -
    egg 3 214.5 1.08 18.84 14.265

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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