https://jernejkitchen.com/recipes/bread-and-doughs/crepes-silky-orange-sauce Ingredients 1 cup freshly squeezed orange juice (from 2 or 3 oranges) ¼ cup butter, softened. For the orange butter sauce: 10 oranges, 6 juiced, 4 segmented; 100g/3½oz icing sugar; 125g/4½oz butter, diced, softened; 4 sprigs fresh mint; Directions . Add the orange juice and cook, stirring occasionally, for 4 minutes. I like to follow a more foolproof method where I prep the butter ahead of time by mixing softened butter with the rest of the ingredients (orange zest, juice, sugar). 14 %, tablespoons orange liqueur, preferably triple sec. I remember staring at a creperie menu once that was 4 pages long! Warm the folded crepes one by one through in the simmering orange sauce on the stove. It adds a rich orange flavor to cakes, bread pudding, crepes, or just about any dessert. 2 Tbsp granulated sugar. Crepes in Orange Sauce by PlotaParty. Bring to a boil, reduce heat and simmer 5 minutes more. Add ice cream or whipped cream to top off the fabulous treat. Whether it’s a crepe stand on the street or a dedicated establishment with a crepe station or crepe kitchen, like a creperie, there’s no shortage of these delectable pancakes. The Orange Cream Sauceis a variation of the sauce for Crepes Suzette and was first featured in the Stuffed French Toast blog where you will find the how to photos. 42.6 g Lightly butter a non-stick skillet. We pour this sauce over pancakes, waffles, crepes, German pancakes and just about any other sweet breakfast food. 1 egg. Repeat cooking process with … Remove pan from heat and wave lit chimney match over cognac until it ignites; shake pan until flames subsides. Apr 20, 2020 - This sauce goes beautifully with crepes. For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to a smooth batter. Carefully place each folded crepe into the skillet, arranging them next to each other in a radial pattern. Combine the water and the orange juice concentrate in a small saucepan over medium heat. Crepes Suzette is a French classic that is fun and easy to make at home. Then, when it’s time to cook the crepe suzette sauce, I simply add the butter mixture to the pan. It is a very effective way of serving crepes. A lighter stick (like [easyazon_link identifier=”B006SM2G1U” locale=”US” tag=”monpetitfour-20″]this one[/easyazon_link]) is ignited over the bubbly crepe suzette sauce while the pan is off the heat, causing a flame to rise up. It adds a rich orange flavor to cakes, bread pudding, crepes, or just about any dessert. Place over very low heat. Thankfully, this technique keeps the flame action mellow. While crepes suzette don’t necessarily have the typical fillings of melted chocolate or whipped cream, you won’t feel like you’re missing anything. Makes 12 crepes,or six servings. Ingredients. Pour about 2 tablespoons worth of batter into the pan and immediately move the pan from side to side to get an even, thin layer. Crepe Suzette Sauce To make these French crepes suzette the mouthwatering treat that they are, the butter needs to be infused with flavor. Cook until crepe starts to lose opaqueness and turns spotty light golden brown on bottom.-, loosening crepe from side of pan with rubber spatula, 30 seconds to 1 minute. To flame Crepes with Orange Sauce: Saturate 3 or 4 cubes of sugar with lemon extract. Oh what a dream… eating crepes suzette in Paris! To serve, crisscross 2 crepes on each dessert plate and drizzle with the Orange Sauce. FOR THE CREPES: Combine eggs, milk, water, flour, Cognac, sugar, salt and melted butter in a blender until smooth batter forms, about 10 seconds. Grab a larger skillet (10 inches) and place over medium heat. 2 pinch salt. ¾ cup freshly squeezed orange juice, strained. Spoon some of the sauce over the crepes as you're adding them in. 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