Blood Orange Crêpes Suzettes
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Recipe Intro From pancake_planet
These buttery, thin Crêpes will melt in your mouth. After the crêpes are cooked, they are simmered in a sweet blood orange sauce for a citrusy-packed flavor.
This recipe is featured on our Mother's Day recipe feed. Serve it with a Citrus Salad and a Strawberry Rhubarb Mimosa.
- Recipe Card
Recipe Card
ingredients
- 375 ml milk
- 3 eggs
- Zest of 1 orange
- 2 tablespoons orange liqueur
- 50 grams butter, melted
- 100 grams flour, sifted
ingredients
For the Blood Orange Sauce
- 300 ml fresh blood orange juice
- 3 tablespoons sugar
- 50 ml orange liqueur
- 40 grams butter
- Zest of 1 orange
Method
Step 1
Beat the eggs and milk. Add the orange zest and the liqueur if using. Melt the butter on low heat, put aside.
Step 2
Sift the flour in a large bowl, add the milk and egg mixture gradually over the flour and whisk.Then add the melted butter and give it a stir. Let the batter rest for 30 min at least.
Step 3
Heat your pan, grease it with a little bit of oil, mix the batter gently once more and start to put it in your pan using a ladle. Cook it until it is nice and gold with tiny bits of brown then flip it and cook it for a few seconds.
Step 4
For the sauce put the sugar into a pan, let it caramelize for a few minutes, take the pan off the heat and carefully add the blood orange juice and the orange zest.
Step 5
Return to heat, stir until the sugar disolves then add the butter and stir until you have a nice glossy sauce.
Step 6
Add your crepes to the pan, wrap them, then add the orange liqueur you can also flame them. Enjoy!