Crepes suzette
Learn to make Crepes Suzette at home for a satisfying breakfast option. This lacto ovo vegetarian dish is rich in flavor and takes about 45 minutes to prepare. It serves 4 and costs only 88 cents per serving. This recipe is perfect for a flavorful morning meal.
Ingredients
unsalted butter
4 Tbsps
free range eggs
3 large
flour
187.5 g
lemon juice
61 ml
lemon peel
0.5 Tbsps
milk
183 ml
salt
1 pinch
cane sugar
1 Tbsp
water
177.44 ml
Method
- Combine all liquid ingredients in a blender.
- Add the dry ingredients and 1/4 cup melted butter; mix on high.
- Let batter rest for 30 minutes.
- Heat a nonstick 10 inch skillet over medium high heat.
- Brush bottom and sides of pan with a bit of melted butter.Ladle 1/2 cup batter into skillet and swirl to coat bottom evenly. Cook until lightly browned, about 1-2 minutes. Using a spatula or your fingers, flip the crepe and cook the other side until lightly browned, about 30 seconds to 1 minute.
- Transfer crepes to a platter.
- Layer crepes over each other with parchment paper in between.If necessary, add more butter to the pan. Repeat with the rest of the batter.FOR THE SAUCE: Melt 1/4 cup butter in a skillet over LOW fire.
- Add the sugar and allow to melt. Be patient. Make sure that the heat is at its lowest.
- Add the lemon juice and mix well.
- Add the lemon zest.
- Add the crepes, 3-4 at a time and allow to cook in the sauce for 1 minute.
- Remove from the pan. Arrange on a plate and pour the sauce over the crepes and serve warm.Makes 8 crepes. Serving size is 2 crepes.
Nutrition:
Carbs
54 g
Fat
39 g
Protein
11 g
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