Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Crepes Suzette

This is a classic dish that is easy to prepare, but oh-so-glamorous. It makes an indulgent dessert or a wonderful Sunday brunch - or better yet, breakfast on Christmas morning.

Ingredients: Print Ingredients

- 2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups milk
- 1 1/2 tablespoons vegetable oil

- 1/4 cup orange juice
- Grated rind of 1/2 orange
- Grated rind of 1/2 lemon
- 4 tablespoons sugar
- 4 tablespoons butter
- 1 shot Grand Marnier
- Powdered sugar, for garnish
- Lemon rind, for garnish


o make the crepes:

In a mixing bowl, combine the flour, salt, sugar, egg, and vanilla. Mix on low speed until combined. Add the milk in a slow stream, while mixing on medium speed. Let it rest for 1/2 hour.

Pour the oil into the bottom of a skillet, tipping it to coat the bottom completely. Place the skillet over high heat. When the skillet is very hot, remove from heat and pour 3 tablespoons of crepe batter into the pan. Swirl to spread evenly over the bottom of the pan. After 30 seconds, return the pan to the heat. Flip crepe to the other side and cook for one minute. Remove from pan; repeat.

To make the sauce:

In a saucepan, combine the orange juice, orange rind, lemon rind, sugar, butter. Place over medium heat until butter is melted; stir in Grand Marnier. Remove from heat.

How To Serve:

Drizzle each crepe with a tablespoon of the orange syrup mixture; fold into a triangle. Repeat with all crepes. Sprinkle with powdered sugar and orange rind.

Click here for a printable version of the recipe.

E-mail this recipe to a friend.

  Search Again

Powered by
Webteacher's Webdata