Nutritional Info

Nutrition Facts

Serving Size 1 (124g)

Calories 142
Calories from Fat 14 (10%)
Amount Per Serving %DIV
Total Fat 1.5g 2%
Saturated Fat 0.8g 4%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 6.5mg 2%
Sodium 219.7mg 10%
Potassium 194.7mg 4%
Total Carbohydrate 21.3g 7%
Dietary Fiber 1.8g 7%
Sugars 6.8g
Protein 9.3g 19%

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Recipe Description
These crepes are simmered in orange flavored sauce that has a "flame" to burn off the liqueur.
Prep time
15 min
Cook time
5 min
Ready In
20 min


Serves Tool

Serves To:USMetric
3   large eggs
1 1/2 Cup(c)  milk
2/3 Cup(c)  all purpose flour
4 Tablespoon(T)  butter or margarine, melted
1/2 Teaspoon(t)  salt
1   orange for sauce
4 Tablespoon(T)  butter or margarine for sauce
2 Tablespoon(T)  sugar for sauce
1/4 Cup(c)  grand mariner for sauce


Prepare crepes

In blender, process eggs, milk, flour 2 tablespoons butter, and salt until smooth, scraping down sides of blender.

Transfer batter to medium bowl; cover and refrigerate at least 1 hour or up to overnight to allow flour to absorb liquid.

Heat nonstick 10 inch skillet over medium high heat.

Brush bottom of skillet lightly with some remaining butter.  With wire whisk, thoroughly stir batter to mix well.  Pour scant 1/4 cup batter into skillet; tilt pan to coat bottom completely with batter. Cook crepe until top is set and underside is lightly browned, about 1 1/2 minutes.

With heat safe rubber spatula, loosen edge of crepe; turn.  Cook until second side has browned about 30 seconds. Slip crepe onto waxed paper.  Repeat with remaining batter, brushing pan lightly with butter before cooking each crepe and stacking crepes between layers of waxed paper. Makes about 12 crepes.

Prepare Orange Sauce:

From orange, grate 1/2 teaspoon peel and squeeze 1/3 cup juice.

In nonreactive 12 inch skillet, heat orange peel and juice, butter and sugar over low heat, stirring until the butter melts.

Fold crepes into quarters; place in sauce, overlapping if nexessary; heat through, turning the crepes once.

In very small saucepan, heat liqueur over medium heat until hot; remove from heat.

Carefully ignite liqueur with long match; pour flaming liqueur over crepes. When flame dies down, transfer crepes to dessert plates. Serve with ice cream.

Additional notes

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