Best 2 Crepes Belle Hélène Recipes

Indulge in the delectable flavors of Crêpes Belle Hélène, a timeless French dessert that combines the elegance of paper-thin crêpes with the sweet allure of poached pears and rich chocolate sauce. This classic dish, believed to have been created in the late 19th century, is a symphony of textures and flavors that will tantalize your taste buds. Our collection of Crêpes Belle Hélène recipes offers a range of variations, from traditional to modern interpretations, ensuring that every palate finds its perfect match. Embark on a culinary journey as we explore the art of making these delicate crêpes, poaching pears to perfection, and crafting a luscious chocolate sauce that elevates the entire experience. Whether you're a seasoned baker or a novice cook, our step-by-step instructions and helpful tips will guide you towards creating an unforgettable dessert that will impress your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

ORIGINAL FRENCH CRêPES SUZETTE

Original French Crêpes Suzette image

This easy crêpes Suzette recipe features orange crêpes with a buttery Grand Marnier orange sauce. This can be eaten for dessert or breakfast.

Provided by Rebecca Franklin

Categories Dessert

Time 45m

Yield 8

Number Of Ingredients 15

Ingredients

For the Crêpes:
1 cup all-purpose flour
1/2 cup milk
1/2 cup less 1 tablespoon water
2 eggs
2 tablespoons butter ( melted )
2 teaspoons orange juice
1 1/2 teaspoons orange zest
1/4 teaspoon salt
1 tablespoon butter (for cooking)
For the Orange Syrup:
16 tablespoons butter (divided)
4 tablespoons granulated sugar (divided)
4 ounces Grand Marnier (divided)
Topping: vanilla ice cream

Steps:

Gather the ingredients.
In a big bowl, vigorously whisk the flour, milk, water, eggs, 2 tablespoons of melted butter, orange juice, orange zest, and salt until the batter is completely smooth. Allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes.
Use some of the remaining melted butter to grease a crêpe pan , large skillet, or nonstick skillet. Heat up over low-medium heat.
Add 3 tablespoons of batter to the pan and swirl it until the bottom of the pan is covered with batter.
Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.
Loosen the edges of the crêpe, slide a spatula under it, and then gently flip it. If you don't have a spatula, use your fingers, a fork, or carefully flip it in the air using just the pan.
Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat the process with the remaining batter, lightly greasing the pan with melted butter every time. Set aside.
In a large skillet set over medium heat, melt half of the butter until it foams.
Remove the skillet from the heat and sprinkle half of the sugar over the melted butter.
Carefully add half of the orange liqueur. The mixture will ignite.
When the flame goes out, add each crêpe to the pan to coat both sides in the orange syrup.
Fold the crêpes into quarters or roll them up.
Melt the remaining butter in the same skillet, remove it from the heat, and add the remaining sugar and Grand Marnier.
For serving, place 1 or 2 crêpes per person on a plate, top with a scoop of ice cream, and drizzle with orange syrup. Serve immediately.
Enjoy.

Nutrition Facts : Calories 448 kcal, Carbohydrate 31 g, Cholesterol 131 mg, Fiber 1 g, Protein 5 g, SaturatedFat 19 g, Sodium 122 mg, Sugar 18 g, Fat 31 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

BASIC CREPES

Basic Crepes image

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Provided by JENNYC819

Categories Breakfast and Brunch Crepes Sweet

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

Steps:

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g

Tips:

Use a good quality non-stick pan: This will help prevent the crêpes from sticking and tearing.
Heat the pan over medium heat: If the pan is too hot, the crêpes will cook too quickly and may burn.
Use a thin layer of batter: This will help the crêpes cook evenly.
Cook the crêpes for 1-2 minutes per side: This will give them a nice golden color and prevent them from becoming too dry.
Be patient: Making crêpes takes time and practice. Don't get discouraged if your first few crêpes don't turn out perfectly.
Have fun! Experiment with different fillings and toppings to find your favorite crêpe recipe.

Conclusion:

Crêpes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you'll be able to make perfect crêpes every time. So next time you're looking for something special to make, give crêpes a try. You won't be disappointed!