Crepas Suzette Con Cremoso Relleno Recipes

ORIGINAL FRENCH CRêPES SUZETTE

Steps:

• Gather the ingredients.
• In a big bowl, vigorously whisk the flour, milk, water, eggs, 2 tablespoons of melted butter, orange juice, orange zest, and salt until the batter is completely smooth. Allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes.
• Use some of the remaining melted butter to grease a crêpe pan , large skillet, or nonstick skillet. Heat up over low-medium heat.
• Add 3 tablespoons of batter to the pan and swirl it until the bottom of the pan is covered with batter.
• Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.
• Loosen the edges of the crêpe, slide a spatula under it, and then gently flip it. If you don't have a spatula, use your fingers, a fork, or carefully flip it in the air using just the pan.
• Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat the process with the remaining batter, lightly greasing the pan with melted butter every time. Set aside.
• In a large skillet set over medium heat, melt half of the butter until it foams.
• Remove the skillet from the heat and sprinkle half of the sugar over the melted butter.
• Carefully add half of the orange liqueur. The mixture will ignite.
• When the flame goes out, add each crêpe to the pan to coat both sides in the orange syrup.
• Fold the crêpes into quarters or roll them up.
• Melt the remaining butter in the same skillet, remove it from the heat, and add the remaining sugar and Grand Marnier.
• For serving, place 1 or 2 crêpes per person on a plate, top with a scoop of ice cream, and drizzle with orange syrup. Serve immediately.
• Enjoy.

CREPAS SUZETTE CON CREMOSO RELLENO

Steps:

• Derrite 3 cdas. de mantequilla. Pon los huevos y la leche en un tazón grande; revuélvelos bien utilizando un batidor de varillas. Agrega la harina con 2 cdas. de azúcar; usa el batidor para revolver bien el batido. Déjalo reposar 30 min.
• Rocía una sartén de 6 a 8 pulgs. con aceite en aerosol; caliéntala a fuego medio. Vierte 1/4 taza del batido en la sartén; menea la sartén para que el batido cubra el fondo de forma pareja. Cocina el batido de 1 a 2 min. o hasta que la crepa se dore un poco por debajo. Pasa una espátula alrededor de todo el borde de la crepa para aflojarla de la sartén; voltea la crepa. Cocínala 1 min. o hasta que se dore un poco por debajo. Retírala de la sartén; resérvala. Repite el procedimiento con el resto del batido para terminar con 8 crepas en total.
• Mezcla bien el queso crema y la mermelada; unta unas 2 cdas. en cada crepa, pero deja sin untar 1/2 pulg. del borde. Dobla la crepas por la mitad y otra vez en cuartos. Repite el procedimiento con el resto de las crepas.
• Hierve los jugos con el resto de la mantequilla y del azúcar a fuego medio en una sartén grande y, revolviéndolos de vez en cuando, cocínalos de 5 a 6 min. o hasta que espesen un poco. Agrega las crepas ya dobladas y, bañándolas de vez en cuando con la salsa, cocínalas a fuego medio-alto de 5 a 6 min. o hasta que se terminen de calentar.

CREPES SUZETTE

Steps:

• Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
• Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
• In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
• Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.

CREPES SUZETTE

Steps:

• For the crepes: Put the flour, milk, butter, sugar, salt and eggs in a blender and puree until completely smooth. Cover and refrigerate for at least 1 hour or up to overnight.
• Place a nonstick 8-inch skillet or crepe pan over medium heat and coat with a thin layer of cooking spray. Carefully pour a few tablespoons of the batter into the center of the pan, swirling to coat the bottom with the thinnest possible layer. Cook, undisturbed, until the edges are golden and the top looks just about set, then flip and cook for another 30 seconds. Remove to a plate, top with a piece of wax paper or parchment and repeat until all the batter has been used.
• For the sauce: Whisk together the orange juice, marmalade, sugar, cinnamon, salt and orange zest in a medium saucepan. Bring to a boil, then reduce to a simmer. Whisk in the butter a tablespoon at a time, adding the next piece once the previous piece has completely melted. Turn off heat and whisk in the orange liqueur.
• Fold crepes into quarters and arrange on a platter with sliced oranges. Tableside, use a stick lighter to ignite the sauce, then slowly and evenly pour over the crepes. Once the fire extinguishes itself, eat immediately.

CREPES SUZETTE

Steps:

• For the crepes: In a blender, add the milk, eggs, melted butter and 1/4 cup water; blend to combine. Add the flour, sugar and salt and blend, scraping down the sides of the blender as needed, until smooth, about 1 minute. Cover and let the batter rest in the refrigerator for at least 30 minutes and up to 1 hour.
• Re-blend the batter just before cooking. Heat a nonstick crepe pan or 10-inch nonstick sauté pan over medium heat. Coat the pan with a small amount of butter and allow it to froth and bubble. Ladle about 1/4 cup batter into the center of the pan and lift and swirl to spread the batter evenly over the bottom of the pan in a circular motion. When the crepe begins to set, the edges get a little lacy and the bottom gets a little color, about 1 minute, carefully flip with a spatula. Continue cooking until lightly browned on the second side, about 45 seconds. Transfer to a plate or sheet pan. Repeat until the batter is used up, stacking the crepes as made. (You should have about 8 crepes.)
• For the sauce: In a 10-inch skillet, bring the juice to a simmer over medium-high heat. Add the sugar and continue to simmer until the juice reduces down by two-thirds, or until thickened, 5 to 7 minutes.
• Melt half the butter in a nonstick skillet over medium heat. Add half the orange segments, half the zest strips and half the reduced orange juice and allow the orange segments to soften and the liquid to reduce, about 1 minute. Fold each crepe in half, and then in half again to form triangles. Add half the folded crepes to the sauce in a single layer, then allow them to be gently coated in the sauce. Flip and coat the other side. Add half the orange liqueur to the pan and allow it to reduce slightly. Pour half the cognac into the pan, then tip the pan to catch the flame and ignite the sauce. (Alternatively, use a long stick lighter to ignite the liquor.) Allow the flame to burn off the alcohol. Transfer the crepes to plates and serve with the Whipped Crème Fraîche. Repeat the process with the remaining ingredients to make 2 more servings.
• Lightly whisk the crème fraîche and vanilla paste in a chilled bowl until the crème fraîche is slightly loosened up and the vanilla is incorporated. Chill until ready to use.

CRêPES SUZETTE

Steps:

• To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
• Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
• To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
• Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
• To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.

CREPES SUZETTE

Steps:

• Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.
• In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
• Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

CREPES SUZETTE

Steps:

• In a medium bowl, whisk together the eggs and milk. Whisk in the salt, sugar, and flour. Set aside for 30 minutes. In a nonstick 8 to 10-inch skillet, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle about 1/8 cup (2 tablespoons) into the batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up.
• In a food processor blend together the 12 tablespoons butter, sugar, orange rind, and juice. Chill. When ready to serve, melt the orange butter in a saute pan over an open flame to make a sauce. Add the crepes one at a time using a fork to flip them to coat both sides. When coated fold the crepe into quarters, push it to the side of the pan and continue coating another one. Overlap the folded crepes on one side of the pan while you coat the rest. When all of them have been dressed in the orange butter, pour the orange liqueur and cognac into the pan and warm it, then tip your pan towards the flame to ignite it. Let the flame die down and serve 2 crepes per person.

CREPES SUZETTE

Steps:

• To make crepes,combine flour, sugar and salt in a food processor and process briefly. With motor running, add milk, water, eggs and butter through feed tube. Process until smooth. Let stand 30 minutes before using.
• Make crepes as directed:.
• IF your pan is not nonstick, film it with a light coat of butter or oil. Heat until you hold your hand an inch away and feel the heat, then ladle in a small amount of batter, about 2 Tablespoons.
• Lift the pan and rotate it, swirling a thin, even coating of patter all over the pan. Keep swirling until the batter stops moving.
• Set the pan on the burner and cook about 15 seconds, until the top is dry. Using a thin spatula, lift one edge. Using your fingers if necessary , lift the crepe and turn it over, then use your fingers to nudge out any wrinkles.
• Cook until the crepe moves when you jerk the pan. Slip out onto waxed paper.
• Orange Butter Sauce:.
• In a large skillet over medium heat, combine butter, oj, sugar, lemon juice and orange zest, if using.
• Bring to a boil, stirring to melt sugar, then boil until slightly thickened, 2-3 minutes. Stir in 2 T Grand Marnier and cognac. Return to boil for 30 seconds. Remove from heat.
• One by one, place a crepe in the sauce and turn it over to coat. Fold crepe in half, then in quarters. Place on warmed plate with point toward the middle.
• continue with each crepe, overlapping each one slightly.
• Spoon extra sauce over the crepes.
• Heat 1/2 c Grand Marnier briefly in a microwave or in a ladle held over burner. Pour over crepes and ignite with a long handled match, or light in ladle and pour flaming liquor over the crepes.
• Serve immediately when flames die.

TRADITIONAL CREPES SUZETTE

Steps:

• Make batter: Whisk together milk, sugar, butter, eggs, and oil. Sift together flour and salt. Whisk milk mixture into flour mixture. Pour batter through a fine sieve into a large bowl. Whisk in beer. Refrigerate, covered, 6 hours (or overnight).
• Let batter stand at room temperature 15 minutes. Heat a crepe pan or a 12-inch nonstick skillet over medium heat. Pour 1/4 cup batter into pan, swirling to cover bottom. Cook, flipping once, until golden, about 2 minutes per side. Repeat.
• Make filling: Stir together butter, sugar, liqueur, and zest. Spread 2 teaspoons over 1 crepe. Roll up; place on a baking sheet, seam side down. Repeat.
• Make sauce: Bring juice and sugar to a simmer in a saucepan over medium heat; skim foam. Whisk together cornstarch and 1 tablespoon water; add to pan. Whisk in liqueur. Cook until thickened, about 5 minutes. Remove from heat; whisk in butter, 1 piece at a time.
• Preheat oven to 350 degrees. Cover crepes with foil; heat in oven 10 minutes. Transfer to plates. Top with sauce and oranges. Dust with confectioners' sugar.

CREPAS CON RELLENO CREMOSO

Steps:

• Bate bien con un batidor de varillas los huevos y la leche en un tazón mediano. Incorpora la harina. Deja reposar el batido durante 30 min.
• Rocía una sartén de 8 pulgs. con aceite en aerosol. Caliéntala a fuego medio. Vierte 1/4 taza del batido en la sartén; inclínala para distribuir el batido parejamente sobre el fondo. Cocina cada crepa de 1 a 2 min. o hasta que esté ligeramente dorada por abajo. Pasa una espátula por el borde de la crepa para despegarla de la sartén; voltéala. Cocínala durante 1 min. o hasta que esté ligeramente dorada por abajo. Sácala de la sartén; reserva. Repite esto con el resto del batido para preparar un total de 8 crepas.
• Bate bien el queso crema con el azúcar, la cáscara rallada y el jugo del limón. Esparce 2 cdas. colmadas de la mezcla de queso crema sobre cada crepa; dóblala en cuartos. Ponlas sobre platos para postre.
• Cocina revolviendo la mermelada con el agua en una olla a fuego bajo de 2 a 3 min. o hasta que esté completamente caliente. Sirve las crepas regadas con esta salsa.