Norwegian Cruise Line’s Crepes Suzette Recipe – A Timeless French Classic

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While the origin of this dish is often disputed, its reputation as a culinary delight is not.  Whether you delight in French cuisine or not, you will surely savor the sumptuous sweet treat that you, too, can re-create from NCL’s kitchens.

CRÊPES SUZETTE
-Serves Four-

  • Ingredients:
  • 3 Eggs
  • 1.5 Cups All Purpose Flour
  • .5 Cup Sugar
  • 2 Cups of Milk
  • 1 Pinch of Salt
  • 1 tsp Vanilla
  • 1 tsp of Orange Zest

Instructions:
In medium-sized bowl, whisk together sugar and eggs until pale in color. Add the flour and salt and mix until combined. Whisk in 1 1/2 cup of milk, vanilla and orange zest. If the mixture is too thick add the remaining milk and mix until the proper consistency is achieved. Cover and refrigerate for 30 minutes. Spray crêpe pan with cooking oil and warm using medium heat for 3 minutes. Ladle some batter onto the middle of the crêpe pan and distribute the mix evenly all around the pan. Cook for about 45 seconds or until light golden brown. Flip over and cook the other side for 20 seconds. Remove from pan and place on plate. Continue to cook all the crepes.

Orange Sauce
-Makes 1/2 Quart-

  • Ingredients:
  • 1/4 Quart Water
  • 8 oz Sugar
  • 1 oz Cognac or Grand Marnier
  • 1/2 Orange Zest
  • 4 oz Orange Juice

In small sauce pan bring sugar, orange zest, orange juice and water, combined, to a boil. Remove from the heat and let it cool. Add the Cognac or Grand Marnier to a cool syrup.

Instructions:
In sautéed pan, warm up the crêpes and fold them in quarter onto a plate, add about 3 oz of sauce in the pan and bring to a rapid boil, poor over the crepes, garnish with some whipped cream.

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