Deliciously Sweet Crêpes Suzette

Not too long ago, I made my first batch of crêpes. It was surprisingly easy, and the flavor was extraordinary. It set me to thinking about  all the different varieties of batters and sauces that can be used to create them. Small things added or taken away can change the entire outcome of a crêpes recipe.

Crêpes Suzette appear to be the creme of the crop when it comes to crêpes, so of course I have to try my hand at it. Originally created in France, crêpes are now served in cozy cafes all over the world. Chef Henri Charpentier details the accidental creation in his autobiography Life al la Henri. If only my accidents turned out so good! My Crêpes Suzette recipe is from Weight Watchers All-Time Favorites: Over 200 Best-Ever Recipes from the Weight Watchers Test Kitchens.

Yield: 6 crêpes
Per serving: 1 crêpe and about 1/3 cups orange mixture without liqueur

Calories: 161 ♥ Fat: 5g ♥ Fiber: 5 ♥ Points Value: 3

Crêpes Suzette

Ingredients

• 3/4 cup low-fat (1%) milk
• 2 large eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 4 tablespoons sugar
• 1/8 teaspoon salt
• 2 oranges, peeled and cut into segments
• 1 tablespoon grated orange juice
• 2 tablespoons orange-flavored liqueur (optional)
• 3 tablespoons light unsalted butter

Note: I didn't have any orange zest, so I made my own using orange peels and a grater. E-How has additional information on how to zest an orange.

Preparation

1a) To make the crêpe batter, combine the milk, eggs, and vanilla in a small bowl.

1b) Combine the flour, 1 tablespoon of the sugar, and the salt in a medium bowl, set aside.

1c) Gradually whisk the milk mixture into the flour mixture until blended. Let stand 15 minutes.*

2a) Spray a small nonstick skillet or crêpe pan with nonstick spray and set over medium heat. When a drop of water sizzles in the skillet, stir the batter. Pour a scant 1/4 cupful of the batter into the skillet, tilting the pan to evenly coat the bottom with the batter.

2b) Cook the crêpe until golden brown 1-2 minutes. Turn the crêpe; cook until golden brown on the second side, about 15 seconds longer.

2c) Flip the crêpe onto a plate and cover with a sheet of wax paper. Repeat with the remaining batter to make 6 crêpes in all, stacking them between wax paper. Cover loosely with plastic wrap and set aside.

3a) Combine the orange segments and their juice, the orange zest and juice, and the remaining 3 tablespoons of sugar in a large skillet and set over medium heat.

3b) Cook stirring occasionally, until the sugar is dissolved, about two minutes.

3c) Dip the crêpes, one at a time, into the hot juice mixture. Fold each crêpe into quarters and transfer to a warm platter.

Hey, where's my sixth crêpe?!

3d) Add the liqueur if using to the skillet and bring to a boil; boil 30 seconds. Remove the skillet from the heat and add the butter, swirling the skillet until the butter is melted.

4) Spoon the orange mixture over the crêpes and serve at once.

As you have probably guess from the pictures, this recipe is one of the most delicious I have ever eaten. It is in my top five favorite foods for life. Words and pictures just can't convey how deliciously sweet my Crêpes Suzette turned out. If you like sweet and delicious, this recipe is for you.

*Authors Note: When making the crêpe batter, it is always recommended to allow the batter to sit for anywhere from 15 to 30 minutes before cooking it to five the gluten in the flour time to relax. This yields tender crêpes.