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Recipe by Esther Deutsch

Crepes Suzette

Crepes Suzette add or remove this to/from your favorites
Dairy Dairy
Medium Medium
8 Servings
Allergens
1 Hour, 30 Minutes
Diets

Yields 24 crepes.

Ingredients

Crepe batter

  • 1 tablespoon sugar

  • large egg

  • 16 ounces non-dairy creamer

Orange Sauce

  • oranges, zested and squeezed (should yield 1/2 cup of fresh orange juice)

  • 4 tablespoons Gefen Light Corn Syrup

Toppings

  • orange segments

  • ice cream

  • blueberries

Directions

For the Crepes

1.

Beat eggs into a large mixing bowl until frothy. Add sugar and vanilla and beat until evenly incorporated. Add creamer and beat. Slowly add the flour.

2.

Continue to beat all ingredients until you achieve a light ribbon effect (when you pick up the beater, a ribbon of batter falls and then slowly disappears).

3.

Coat a frying pan with non-stick cooking spray and heat over low heat. When pan is hot, pour approximately three ounces of batter into pan and fry on both sides until lightly golden.

For the Orange Sauce

1.

Combine the orange juice, corn syrup, and confectioners’ sugar in a saucepan over medium-high meat. Cook for 3-4 minutes, until sauce is reduced by half. Stir in the orange zest.

To Serve

1.

Fold a crepe in half into a semicircle. Fold in half again into a triangle shape. Plate three crepes on each plate and spoon a generous amount of sauce over them. Dust with confectioners’ sugar.

2.

Place orange segments on each crepe. Serve with either ice cream or blueberries.

3.

Serve crepes and sauce warm.

Crepes Suzette

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