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Crepes Suzette with Raspberries

Source of Recipe

AHA Around the World Cookbook

Crepes Suzette with Raspberries

The combination of orange, butter, sugar, and spirits provides a wonderful sauce for the thin French pancakes known as crepes. This healthful version has less fat in the sauce than the original, intensifying its lovely orange flavor. The colorful raspberries add a new dimension to this classic.

Serves: 8

Crepes:
1-1/4 cups skim milk
3/4 cup all-purpose flour
Egg substitute equivalent to 2 eggs
2 tablespoons sugar
1 teaspoon acceptable vegetable oil
Vegetable oil spray

Sauce:
1/4 cup acceptable margarine
1 teaspoon grated orange zest
1/2 cup fresh orange juice (about 2 oranges)
1/3 cup sugar
1/4 cup orange liqueur or no-sugar-added orange juice
1 cup fresh or no-sugar-added frozen raspberries, thawed
1/4 cup brandy (optional)

For crepes: Combine milk, flour, egg substitute, sugar, and oil in a blender or the work bowl of a food processor fitted with a metal blade. Cover and process until well combined. Or combine ingredients in a medium mixing bowl and beat with an electric mixer until well combined.

Spray a 6-inch skillet with vegetable oil spray. Place over medium heat. When skillet is hot, remove from heat and spoon in 2 tablespoons crepe batter. Lift and tilt the skillet to spread batter. Return to heat; brown on one side only, about 1-1/2 minutes. Invert skillet over paper towels, allowing crepe to fall out. Repeat with remaining batter, lightly spraying skillet with vegetable oil spray if necessary. You should have 16 to 18 crepes. Fold each crepe in half, browned side out. Fold in half again, forming a triangle. Set aside.

For sauce: In a large skillet combine margarine, orange zest, orange juice, sugar, and liqueur. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, stirring occasionally, for about 5 minutes, or until slightly thickened.

Arrange folded crepes in sauce. Sprinkle raspberries over crepes. Simmer for 3 to 5 minutes, or until just heated through, spooning sauce over crepes and berries occasionally.

Meanwhile, in a small saucepan, heat the brandy, if desired, until it almost simmers. Carefully ignite brandy and pour over crepes. When flames subside, swirl skillet to evenly distribute the brandy. Serve warm.


One serving (2 crepes and 2 tablespoons sauce) equals: Calories 197...Protein 4 gm... Carbohydrate 28 gm... Cholesterol 1 mg.... Sodium 117 mg...Total fat 7 gm (Saturated 1 gm... Polyunsaturated 3 gm... Monounsaturated 2 gm)

COOK'S TIP ON STORING CREPES: You can make the crepes in advance and store them in an airtight plastic bag for up to 2 days in the refrigerator or for several weeks in the freezer. Either way, place waxed paper between the crepes. You can prepare the sauce a day or two in advance. Simply reheat it over low heat, then add the crepes and follow instructions above.