|2 servings||calories per servings 630||protein serving 9 g||carbs per serving 73 g||total fat per serving 35 g|
Crêpes suzette consists of thin French-style pancakes 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 flambé 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.
• Cut away and discard rind and pith. Cut between membranes to make supremes (segments). Squeeze membrane over bowl to capture juice.
Place a small (8-inch) sauté pan over low heat. Melt 2 pats butter. Immediately remove butter from heat.
• In a large bowl, whisk egg to combine white and yolk.
• Whisk in 1/4 cup milk (save remaining milk for another use), 1/4 cup water and 1/4 teaspoon kosher salt.
• While whisking, gradually add flour to create a smooth, thin batter. The consistency should be similar to heavy cream or tomato soup. If too thick, whisk in a little water.
• Whisk in melted butter.
• Place a small saucepan over medium heat. Stir in remaining 6 pats butter, sugar, orange juice and orange zest.
• Cook, whisking, 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. Swirl gently to coat the bottom of the pan.
• Cook 1 minute. 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 crêpes and supremes to a plate, and cover with remaining sauce.
• Dust with powdered sugar, and enjoy!
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...