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
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

Popular Recipes
Steel City Chex Mix®

Betty Crocker

Cherry Peanut Butter Oatmeal Cookies

Amys Healthy Baking

Chicken Teriyaki Kabobs

Easy Roasted Asparagus

My Whole Food Life

Beer Can Chicken, Country Style Vegetables with Roasted Garlic

Foodista