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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Crepes Suzette

 
One serving costs about $0.91

$0.91 per serving

45 people like this recipe

45 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,lacto ovo vegetarian side dish Mediterranean,French,European
spoonacular Score:45%

Spoonacular Score: 45%

 

The recipe Crepes Suzette could satisfy your Mediterranean craving in approximately 45 minutes. For 86 cents per serving, you get a morn meal that serves 4. One serving contains 613 calories, 11g of protein, and 39g of fat. A couple people made this recipe, and 45 would say it hit the spot. It is a good option if you're following a vegetarian diet. A mixture of butter, salt, water, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is solid. Try Crêpes Suzette, Crêpes Suzette, and Crepes Suzette for similar recipes.

Ingredients

Servings:
4 Tbsps
4 Tbsps butter
butter
3 large
3 large eggs
eggs
1.5 cups
1.5 cups flour
flour
0.25 cup
0.25 cup lemon juice
lemon juice
0.5 Tbsps
0.5 Tbsps lemon zest
lemon zest
0.75 cup
0.75 cup milk
milk
1 pinch
1 pinch salt
salt
1 Tbsp
1 Tbsp sugar
sugar
0.5 cup
0.5 cup unsalted butter
unsalted butter
0.75 cup
0.75 cup water
water
0.25 cup
0.25 cup white sugar
white sugar
4 Tbsps butter
4 Tbsps
butter
3 large eggs
3 large
eggs
1.5 cups flour
1.5 cups
flour
0.25 cup lemon juice
0.25 cup
lemon juice
0.5 Tbsps lemon zest
0.5 Tbsps
lemon zest
0.75 cup milk
0.75 cup
milk
1 pinch salt
1 pinch
salt
1 Tbsp sugar
1 Tbsp
sugar
0.5 cup unsalted butter
0.5 cup
unsalted butter
0.75 cup water
0.75 cup
water
0.25 cup white sugar
0.25 cup
white sugar

Equipment

baking paper
baking paper
blender
blender
frying pan
frying pan
spatula
spatula
ladle
ladle
baking paper
baking paper
blender
blender
frying pan
frying pan
spatula
spatula
ladle
ladle


Instructions

  1. FOR THE CREPES: Combine all liquid ingredients in a blender. Add the dry ingredients and 1/4 cup melted butter; mix on high.
  2. Let batter rest for 30 minutes.
  3. Heat a nonstick 10 inch skillet over medium high heat. Brush bottom and sides of pan with a bit of melted butter.
  4. Ladle 1/2 cup batter into skillet and swirl to coat bottom evenly. Cook until lightly browned, about 1-2 minutes. Using a spatula or your fingers, flip the crepe and cook the other side until lightly browned, about 30 seconds to 1 minute.
  5. Transfer crepes to a platter. Layer crepes over each other with parchment paper in between.
  6. If necessary, add more butter to the pan. Repeat with the rest of the batter.
  7. FOR THE SAUCE: Melt 1/4 cup butter in a skillet over LOW fire. Add the sugar and allow to melt. Be patient. Make sure that the heat is at its lowest. Add the lemon juice and mix well. Add the lemon zest.
  8. Add the crepes, 3-4 at a time and allow to cook in the sauce for 1 minute. Remove from the pan. Arrange on a plate and pour the sauce over the crepes and serve warm.
  9. Makes 8 crepes. Serving size is 2 crepes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.88
Ingredient
4 tablespoons butter
3 larges eggs
1.5 cups flour
¼ cups lemon juice
½ tablespoons lemon zest
¾ cups milk
1 tablespoon sugar
½ cups unsalted butter
¼ cups white sugar
Price
$0.48
$0.82
$0.25
$0.41
$0.25
$0.25
$0.02
$0.97
$0.07
$3.52

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
619k Calories
11g Protein
39g Total Fat
54g Carbs
5% Health Score
Limit These
Calories
619k
31%

Fat
39g
61%

  Saturated Fat
23g
149%

Carbohydrates
54g
18%

  Sugar
18g
21%

Cholesterol
235mg
78%

Sodium
189mg
8%

Get Enough Of These
Protein
11g
23%

Selenium
29µg
42%

Vitamin B2
0.5mg
29%

Folate
110µg
28%

Vitamin B1
0.41mg
27%

Vitamin A
1336IU
27%

Phosphorus
174mg
17%

Manganese
0.34mg
17%

Iron
2mg
16%

Vitamin B3
2mg
14%

Vitamin D
1µg
13%

Vitamin B5
1mg
10%

Vitamin B12
0.61µg
10%

Vitamin E
1mg
10%

Calcium
93mg
9%

Vitamin C
6mg
8%

Zinc
1mg
7%

Copper
0.12mg
6%

Fiber
1g
6%

Vitamin B6
0.11mg
6%

Magnesium
21mg
5%

Potassium
189mg
5%

Vitamin K
3µg
3%

covered percent of daily need

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