Via Foodista

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:

4 tablespoons butter

3 large eggs

1 1/2 cups all-purpose flour

1/4 cup freshly squeezed lemon juice

1/2 tablespoon lemon zest

3/4 cup cold milk

pinch of salt

1 tablespoon sugar

1/2 cup unsalted butter

3/4 cup cold water

1/4 cup white sugar

Equipment:

blender

frying pan

spatula

ladle

baking paper

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:

Quickview
619k Calories
11g Protein
39g Total Fat
54g Carbs
5% Health Score
Limit These
Calories
619k
31%

Fat
39g
61%

  Saturated Fat
23g
149%

Carbohydrates
54g
18%

  Sugar
18g
21%

Cholesterol
235mg
78%

Sodium
189mg
8%

Get Enough Of These
Protein
11g
23%

Selenium
29µg
42%

Vitamin B2
0.5mg
29%

Folate
110µg
28%

Vitamin B1
0.41mg
27%

Vitamin A
1336IU
27%

Phosphorus
174mg
17%

Manganese
0.34mg
17%

Iron
2mg
16%

Vitamin B3
2mg
14%

Vitamin D
1µg
13%

Vitamin B5
1mg
10%

Vitamin B12
0.61µg
10%

Vitamin E
1mg
10%

Calcium
93mg
9%

Vitamin C
6mg
8%

Zinc
1mg
7%

Copper
0.12mg
6%

Fiber
1g
6%

Vitamin B6
0.11mg
6%

Magnesium
21mg
5%

Potassium
189mg
5%

Vitamin K
3µg
3%

covered percent of daily need
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Mediterranean French European

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Food Trivia

Almost 70 percent of the red meat eaten globally is goat meat.

Food Joke

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