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Crepes Suzette PLUS delish desert crepes
Looking for the perf morning pick-me-up to whip up for mom on Mother’s Day?
Crepes Suzette is a 19th century French dessert. Legend has it that the dessert was invented by a young French chef who, when inventing a crepe sauce to serve to the Prince of Wales, accidentally set the dessert on fire. Fortunately for him, he and his dessert became a hit, after he put out the fire.
What You’ll Need:
3 tablespoons unsalted butter
1/2 cup fresh orange juice
1/2 teaspoon grated orange rind
What You’ll Do:
In a large skillet, heat the butter, orange juice, and rind over medium heat. After the sauce starts to bubble, let it cook for another minute so the sauce will thicken.
To Serve: On a plate, fold a hot crepe in half (click HERE for our crepes recipe!), then in half again so the crepe is pie shaped. Using a small ladle, pour some sauce over the crepe.
Note: If the orange juice isn’t very sweet, add a teaspoon of sugar to the sauce.
Tools:
Measuring cups and spoons
Small grater
Large skillet
Small ladle
Other Sweet Fillings:
-Drizzle chocolate sauce onto a hot crepe and fold into quarters. Dust with sifted powdered sugar, if you desire.
-Drop a teaspoon of “”Nutella” hazelnut-chocolate spread onto a hot crepe and spread so it melts; fold into quarters.
-Wrap sautéed apple slices in a hot crepe. Top with a small scoop of vanilla ice cream. Drizzle a little caramel sauce over the entire dessert.
-Place sliced strawberries, or other fresh berries, down the center of a hot crepe. Roll up the sides enchilada-style and top with a large spoonful of cinnamon whipped cream. Top with a whole strawberry.
-Smear a tablespoon of marmalade or jam on a hot crepe. Fold the crepe into quarters and top with a spoonful of sour cream or sifted powdered sugar.
By: Anne Vassal
Crepes Suzette is a 19th century French dessert. Legend has it that the dessert was invented by a young French chef who, when inventing a crepe sauce to serve to the Prince of Wales, accidentally set the dessert on fire. Fortunately for him, he and his dessert became a hit, after he put out the fire.
What You’ll Need:
3 tablespoons unsalted butter
1/2 cup fresh orange juice
1/2 teaspoon grated orange rind
What You’ll Do:
In a large skillet, heat the butter, orange juice, and rind over medium heat. After the sauce starts to bubble, let it cook for another minute so the sauce will thicken.
To Serve: On a plate, fold a hot crepe in half (click HERE for our crepes recipe!), then in half again so the crepe is pie shaped. Using a small ladle, pour some sauce over the crepe.
Note: If the orange juice isn’t very sweet, add a teaspoon of sugar to the sauce.
Tools:
Measuring cups and spoons
Small grater
Large skillet
Small ladle
Other Sweet Fillings:
-Drizzle chocolate sauce onto a hot crepe and fold into quarters. Dust with sifted powdered sugar, if you desire.
-Drop a teaspoon of “”Nutella” hazelnut-chocolate spread onto a hot crepe and spread so it melts; fold into quarters.
-Wrap sautéed apple slices in a hot crepe. Top with a small scoop of vanilla ice cream. Drizzle a little caramel sauce over the entire dessert.
-Place sliced strawberries, or other fresh berries, down the center of a hot crepe. Roll up the sides enchilada-style and top with a large spoonful of cinnamon whipped cream. Top with a whole strawberry.
-Smear a tablespoon of marmalade or jam on a hot crepe. Fold the crepe into quarters and top with a spoonful of sour cream or sifted powdered sugar.
By: Anne Vassal
POSTED IN Recipes, sweet treats, breakfast, Recipes, mother's day
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