Bobby Flay’s Crepes Suzette with Cara Cara Orange Sauce

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with flavor.

Prepare crepe batter by thinning out pancake batter.

Heat a non-stick skillet until hot and pour a small amount of batter into the pan, creating a thin layer.

Cook until the edges are golden brown and the center is set, creating a spider web effect.

Zest the cara cara oranges, ensuring to collect the zest before segmenting the fruit.

Remove the skin and pith from the oranges, segmenting them carefully to avoid bitterness.

Squeeze the orange juice from the segments directly into the pan to form the sauce base.

Add sugar to the orange juice in the pan to create an orange caramel.

Pour in orange liqueur (Grand Marnier or triple sec) and flambé to cook off the alcohol.

Fold the cooked crepes into triangle envelopes and drop them into the orange sauce.

Plate the crepes and sprinkle with powdered sugar and orange zest.

Optionally, add pink peppercorns on top for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens