How to prepare Suzette Crepes the simple way. first of all this is a unique gluten free recipe. Crepes Suzette are simply crepes filled with orange jam. Its fancy French name implies “difficult,” yet this is actually quite simple. Navel oranges work best because they are seedless. Traditional versions of this dish include flaming a liqueur, but I omitted that step for safety and simplicity. As a tasty shortcut, thin your favorite orange marmalade with a little orange juice and pour the mixture over the crepes. This recipe makes 4 servings. Follow the simple directions:
EASY AND SIMPLE SUZETTE CREPES
- 2/3 cup sifted Sorghum Blend (Ingredients: 1½ cups sorghum flour 35%, 1½ cups potato starch/cornstarch 35%, 1 cup tapioca flour 30%. Directions: Whisk the ingredients together until well blended. Store, tightly covered, in a dark, dry place. You may refrigerate or freeze the blend, but bring to room temperature before using. Makes 4 cups. You may double or triple the recipe.)
- ¼ teaspoon xanthan gum
- 1/8 teaspoon salt
- 1 cup 1% milk (cow’s, rice, soy, potato, or nut)
- 2 large eggs, at room temperature
- 6 teaspoons unsalted butter, buttery spread or canola oil
- 1 teaspoon pure vanilla extract or orange extract
- 1½ cups fresh orange juice
- 2 tablespoons powdered sugar
- 2 teaspoons grated orange zest
- 2 tablespoons orange liqueur
- 3 naval oranges, peeled and sectioned
- Powdered sugar, as garnish
- In a blender, combine the sorghum blend, xanthan gum, salt, milk, eggs, 2 teaspoons of the butter, and vanilla and process until very smooth.
- Heat an 8-inch nonstick skillet or seasoned crepe pan over medium-high heat until a drop of water dances on the surface. Add enough of the remaining 4 teaspoons butter (about ½ teaspoon per crepe) to lightly coat the skillet, adding more as necessary to fry all 8 crepes.
- Pour a scant 2 tablespoons batter into the crepe pan and immediately tilt pan to coat the bottom evenly. Cook until the underside of the crepe is brown; cook other side for about 20 to 30 seconds until it is also lightly browned. Fry another 7 crepes using the remaining batter and butter. Stack the crepes with layers of parchment paper or aluminum foil between them.
- In a small, heavy saucepan, bring the orange juice, sugar, and orange zest to a boil over medium high heat. Reduce the heat to low and simmer about 5 minutes, stirring occasionally, until it reduces down and becomes syrupy. Remove from the heat and stir in the liqueur and oranges; gently bring to serving temperature again.
- Gently fold the crepes into quarters and lay, overlapping slightly, in an 11×7 inch baking dish. Pour the sauce over the crepes and serve immediately, sprinkled with powdered sugar.
Follow the smple directions very carefully and you will be surprised how good this crepes really are. Lots of fun preparing this easy crepe recipe. Bon Apetit.