Can we go ahead and declare May to be Complicated Recipes Month? We’ve never been more baffled by these random food holidays. At least we’re getting a break from elaborate (but delicious) chocolate dishes with today as Crêpe Suzette Day. And it’s not quite as difficult as you’d expect, plus you get fun stories to tell your kids. [photo via food.com]
It seems that once upon a time, there was a dessert named Crêpe Suzette. One story suggested that as a young prince, King Edward VII of the UK named the dessert after a princess. Another suggests that the dessert received its name from a French actress who portrayed a maid serving crêpes on stage. No matter the origin of this tasty treat, this recipe–which we found on food.com–is the one that’ll let you join in the fun of National Crêpe Suzette Day!
Ingredients
- 1 ¼ – 1 ½ C whole milk
- 3 eggs
- ½ C flour
- ½ tsp salt
- 1/3 C sugar
- 1 tsp freshly grated orange rind
- juice of 1 orange
- ¼ C orange extract
- orange slice (for garnish)
Directions
- For the batter combine the following ingredients in a blender: milk, eggs, melted butter; cover and mix.
- Reduce to low speed and gradually add flour and salt; blend for one minute.
- Strain the batter through a sieve, cover, and refrigerate for one hour.
- Spray a non-stick skillet with cooking spray, heat over medium heat.
- Pour ¼ C of batter into the pan. Lift and swirl pan to evenly cover entire surface; cook for one minute.
- Lift edge with a spatula to loosen and turn; cook 30 seconds more, repeat with remaining batter.
- To prepare sauce: Melt remaining ½ C butter in a large nonstick skillet over medium heat, add sugar, orange peel, and juice; simmer for 2 minutes.
- Place crêpes, one at a time, into sauce and turn to coat.
- Fold each crêpe into quarters and place along the edge of the pan
- Repeat with remain crêpes until the pan is filled with folded crêpes.
- Add extract.
- Carefully ignite pan with a match or lighter to flambé (optional)
- As soon as flame subsides, serve immediately. Garnish with orange slices.
This recipe yields 16 crêpes and serves about 6-8 people. This recipe takes a total time of 45 minutes to complete, from preparation to cooking. This crêpe recipe can be made for a quick breakfast or brunch or even accompany a fancy dinner as a dessert!
