French Crepes Suzette (Non-Alcoholic)

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 1/4 cup water
• 2 large eggs
• 2 tablespoons melted butter
• 2 tablespoons unsalted butter (for cooking)
• 3 tablespoons orange juice
• 1 tablespoon orange zest
• 2 tablespoons unsalted butter
• 2 tablespoons sugar

Steps

1. 1 In a large bowl, whisk together flour, sugar, and salt.
2. 2 Make a well in the center and crack in the eggs. Gradually whisk in milk and water until smooth. Stir in melted butter.
3. 3 Let the batter rest for 20 minutes at room temperature.
4. 4 Heat a lightly buttered skillet over medium heat. Pour about 1/4 cup batter into the skillet, tilting to coat the bottom evenly. Cook until golden, then flip and cook the other side.
5. 5 For the sauce, combine orange juice, zest, 2 tablespoons butter, and sugar in a saucepan. Simmer until slightly thickened.
6. 6 Stack crepes, drizzling a bit of sauce between each layer.
7. 7 Serve warm with extra sauce on top.

Nutrition

Tips

• Keep crepes warm in a low oven while you cook the rest.
• Use a non-stick skillet for easier flipping.
• Adjust sweetness to taste by adding more sugar to the sauce.

Storage

Store crepes in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a dab of butter for best results.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for dessert.
• Pair with fresh berries for a refreshing touch.

FAQ