Crêpes Suzette

3 large eggs
1 ½ cups (375 mL) milk, 1% m.f.
½ cup (125 mL) water
1 ½ cups (375 mL) all-purpose flour
2 Tbsp (30 mL) fresh orange juice
2 tsp (10 mL) grated orange zest
3 Tbsp (45 mL) sugar
1/4 tsp (1 mL) salt
5 Tbsp (75 mL) unsalted butter, melted, plus extra for brushing pan

Orange Citrus Sauce:
6 Tbsp (90 mL) unsalted butter
3 Tbsp (45 mL) sugar
1 ¼ cups (310 mL) fresh orange juice from 3 to 4 large oranges
1 tsp (5 mL) lemon juice
1 Tbsp (15 mL) grated orange zest
1 tsp (5 mL) grated lemon zest
2 Tbsp (30 mL) orange liquor (optional)

For the Crêpes:

In a large bowl, whisk eggs, milk and water. Add all remaining ingredients,
whisk until smooth.

Heat a medium (10-inch) non stick pan. Grease lightly with butter. For each
crêpe pour 1/3 cup (80 mL) batter into crêpe pan, rotating pan as batter is
poured. Return any excess batter to the bowl. Cook until underside is lightly
browned, remove from pan or if desired, turn and brown other side. Repeat
cooking process with remaining batter.

Orange Citrus Sauce Instructions

Heat butter, sugar, 1 cup orange juice, and lemon juice in large skillet over
high heat. Simmer briskly and whisk occasionally until mixture reduces to
thick syrup, 6 to 8 minutes. (You should have just over 1/2 cup sauce.)

sauce to small bowl. Stir remaining 1/4 cup orange juice, orange and lemon
zest, and liqueur, if using, into sauce. Cover to keep warm.

Fold each crêpe in half, then in half again to form wedge shape. Line the
crêpes on a platter or serving dish and pour the warm citrus sauce over top.

Serve immediately.


Makes 6 servings


Nutrients per serving:
Calories 459
Fat 25 g
Carbohydrate 50 g
Fibre 1 g
Protein 9 g
Sodium 147 mg