Frenchdessert

Crepes Suzette

Name: Crepes Suzette
Cuisine: French
Ingredients: 1 lb. of flour; 5 ozs. of powdered sugar; a pinch of salt; 10 eggs; 1/2 pint of cream; 1/2 pint of milk; 3 tablespoons of whipped cream; a liqueur glass of Curacao; a few drops of essence of mandarines

From Allied cookery, 1916

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

4809Calories

127 gProtein

608 gCarbs

155 gFat

Full nutrition (34 nutrients)

Calories4809 kcal

Protein127 g

Carbohydrates608 g

Fiber0 g

Sugars243 g

Total Fat155 g

Saturated Fat74 g

Monounsaturated Fat40 g

Polyunsaturated Fat10 g

Omega-30.2 g

Cholesterol2164 mg

Sodium871 mg

Potassium1967 mg

Calcium855 mg

Iron34 mg

Magnesium229 mg

Phosphorus1899 mg

Zinc11 mg

Copper1.1 mg

Manganese3.6 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A961 mcg

Vitamin E5.7 mg

Vitamin K8 mcg

Vitamin B61.4 mg

Vitamin B125.9 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)4.7 mg

Niacin (B3)31 mg

Folate962 mcg

Choline1521 mg

Caffeine0 mg

Water804 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 26. The excerpt below is the record exactly as published.

CREPES SUZETTE flDix well I lb. of flour, 5 ozs. of powdered sugar, a pinch of salt, 10 eggs; add yi pint of cream, yi pint of milk, 2 spoonsful of whipped cream, a liqueur glass Curagoa and a few drops of essence of mandarines. Three or 4 tablespoons of this mix- ture are enough for one pancake. Cook in a pan and when brown on both sides put in a hot covered dish. SAUCE FOR CREPES SUZETTE Cream >^ lb. of butter, add >^ lb. of powdered sugar, 3 liqueur glasses of Curago

Cook this with the app: pantry check, scaling, and the assistant.