Crêpes Suzette

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups milk
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• Zest of 1 orange
• 1/2 cup fresh orange juice
• 2 tablespoons unsalted butter
• 2 tablespoons Grand Marnier or orange liqueur
• 2 tablespoons granulated sugar
• 1 teaspoon orange zest (for sauce)
• Optional: whipped cream for serving

Steps

1. 1 In a large bowl, whisk together flour, eggs, milk, melted butter, 2 tablespoons sugar, and salt until smooth.
2. 2 Let the batter rest for 30 minutes at room temperature.
3. 3 Heat a lightly greased non-stick skillet over medium heat.
4. 4 Pour about 1/4 cup batter into the skillet, tilting to coat the bottom evenly, and cook until golden brown on both sides.
5. 5 Keep cooked crêpes warm on a baking sheet in a 200°F oven while you make the sauce.
6. 6 For the sauce, combine orange juice, 2 tablespoons butter, 2 tablespoons sugar, and 1 teaspoon orange zest in a saucepan.
7. 7 Cook over medium heat until the sugar dissolves and the mixture is slightly thickened.
8. 8 Remove from heat and stir in Grand Marnier.
9. 9 To serve, fold each crêpe, top with a spoonful of sauce, and drizzle extra sauce over the top.
10. 10 Garnish with additional orange zest and serve with whipped cream if desired.

Equipment

• Non-stick skillet
• Whisk
• Saucepan

Variations

• Substitute Grand Marnier with rum for a Caribbean twist.

Substitutions

• Use almond milk for a dairy-free option, though texture may vary slightly.

Pairings

• Serve alongside fresh berries or a citrus salad for a refreshing contrast.

Nutrition

Tips

• Ensure your skillet is well-heated and greased for easy flipping.
• Adjust the heat as necessary to prevent burning.

Storage

Store leftover crêpes in an airtight container in the fridge for up to 2 days. Reheat in a skillet with a bit of butter.

Freezing: Crêpes freeze well. Layer with parchment paper and store in a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for an indulgent treat.

FAQ