Home Crepe Suzette With Flour

Lemon Crepes Suzette Recipe

Ingredients

How to make it

  • To make crepes mix flour, eggs and egg yolks with a wire whisk.
  • Add the milk, sugar and salt then beat until all ingredients are thoroughly blended.
  • Melt butter in a small container and skim off foam then pour off and clarified butter.
  • Discard sediment at bottom of container.
  • Heat a skillet and brush with the clarified butter.
  • Pour in 1 tablespoon batter and tilt pan immediately so batter spread evenly on base of pan.
  • Cook crepe quickly on both sides then cook all remaining batter and set crepes aside.
  • For crepe filling melt butter in heavy pan then add sugar, juice and zest.
  • Add Grand Marnier and bring to a boil then reduce heat.
  • Fold crepes in fourths and arrange in sauce then spoon sauce over crepes.
  • Warm brandy and place in a long handled metal ladle.
  • Ignite brandy and pour over crepes while flaming.

Reviews & Comments 4

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    " It was excellent "
    juels ate it and said...
    Wow, this sounds like something they serve at a 5-star restaurant! Love the sauce here!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefelaine ate it and said...
    Love lemon; love this recipe! FIVE! :+D
    Was this review helpful? Yes Flag
  • gotmusicinme 16 years ago
    Wow Yummy!
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    this was a great find in your recipes..!!!lemon always gets my vote...
    Was this review helpful? Yes Flag

The Cook

chefmeow Garland, TX

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  • easy
  • side
  • french
  • dessert
  • crepes
  • lemon
  • citrus
  • creamy
  • saucy
  • sweet
  • lemony
  • bake

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  • 8 dessert crepes (recipe below)
  • 1 tablespoon butter
  • 1-1/2 tablespoons granulated sugar
  • Juice and finely grated zest of one lemon
  • 2 tablespoons orange liqueur
  • 2 tablespoons brandy
  • Crepes:
  • 3 cups all purpose flour
  • 4 large eggs
  • 4 large egg yolks
  • 1 quart milk
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter
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