|2 servings||calories per servings 630||protein serving 9 g||carbs per serving 73 g||total fat per serving 35 g|
What better way to celebrate the wintry orange than a classic French dessert? Crêpe suzette consists of crêpes and a sweet sauce made from sugar, butter and the juice and zest of an orange. If you have any orange liqueur or brandy on hand, a traditional splash on top for a quick flambe makes quite the show! Bright and decadent, this dish is wonderful for either dessert and brunch.
|Nutrition Facts||/ Per Serving|
|Total Fat||35 g|
|Saturated Fat||21 g|
|Trans Fat||1 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||4 g|
MISE EN PLACE
Zest oranges. Carefully cut away and discard rind and pith. Cut between membranes to make supremes (segments). Squeeze membrane over a bowl to capture juice.
Place a small (8-inch) sauté pan over low heat, and melt 2 pats butter. Immediately remove butter from heat.
• In a mixing bowl, whisk egg to combine white and yolk.
• Whisk in milk, 1/4 cup water and 1/4 teaspoon kosher salt.
• While continuing to whisk, gradually add flour until you have a smooth, thin batter.
• Whisk in melted butter.
• Place a small saucepan over medium heat. Stir in remaining 6 pats butter, sugar, orange juice and orange zest.
• Whisk until sugar is completely dissolved and sauce is simmering, 2-3 minutes.
• Return sauté pan to medium heat. When hot, add a little less than 1/4 cup batter, and swirl gently to coat the bottom of the pan.
• Cook 1 minute, and use a small spatula to carefully lift the edge all the way around. Flip carefully, and cook on second side 30 seconds more.
• Transfer to a plate or baking sheet. Repeat with remaining batter (you should have enough to make 6 crêpes).
• Reduce heat to low. Add sauce to crêpe pan.
• Return crêpes one at a time. Turn to coat, then fold in quarters, and move to the side of the pan. Repeat with each crêpe.
• Add supremes to the sauce, and stir gently to coat.
• Transfer to a plate, and cover with remaining sauce.
• Dust with powdered sugar, and enjoy!
Tip: The organza bag makes a great duster: Fill a double layer with powdered sugar, tie into a satchel and gently tap/bounce over the pudding to dust.
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...