Jacques Pépin's classic buttery, citrusy crepes suzette recipe is ideal for entertaining a group, allowing you to make the dish in advance and flambé tableside. ... Crêpes Suzette. 5.0 (1,750) ...

2 Tablespoons melted butter. Extra butter for the pan. Mating the Batter . Whisk together the flour, sugar, and salt. In another bowl, whisk together the milk, water, eggs, and melted butter.

Nutrition information (crepe with 1 tablespoon of sauce): 220 calories, 49 percent of calories from fat, 11 g fat, 5 g saturated fat, 52 mg cholesterol, 24.7 g carbohydrates, 5.9 g protein, 425 mg ...

Crepes suzette. Time 1 hour. Yields Serves 6 (Los Angeles Times) Share via Close extra sharing options. ... Rub the crepe pan or skillet with the bacon or rind or brush it lightly with oil.

Crepes Suzette. Makes 4 servings. 2 eggs. 1 stick (8 tablespoons) melted butter. 1 cup milk. 1 teaspoon pure vanilla extract. 1/4 cup water. 1/2 teaspoon salt. 1-1/4 cups all-purpose flour.

CREPES SUZETTE. Makes 6 servings. For the crepes: 2 large eggs. 3/4 cup all-purpose flour. 1/2 cup milk. 1/8 teaspoon salt. 1/2 teaspoon sugar. 1/3 cup cold water. 1 tablespoon canola oil.

Ingredients. Crêpes 2 cups whole milk 1 1/2 cups all-purpose flour 5 small eggs 3/4 tablespoon canola oil 2 1/4 teaspoons granulated sugar 3/8 teaspoon salt ...

Crêpes - still incredibly popular in France - offer an array of options from sweet to savoury, This recipe is for a sophisticated dessert that elevates the humble Crêpe to Suzette status.

Start by making your crêpe batter. Add the flour, sugar and salt to a bowl and stir to combine. Make a small well in the centre and crack in the eggs.