Crêpes Suzette

Crêpes Suzette ingredients

• 125 g all-purpose flour
• 2 tbsp granulated sugar
• 2 whole large eggs
• 250 ml milk (whole or 2%)
• 2 tbsp melted unsalted butter
• 1 pinch pinch of salt
• as needed vegetable oil or butter for pan
• 100 g unsalted butter
• 50 g granulated sugar
• 120 ml orange juice, freshly squeezed
• 1 large orange orange zest
• 30 ml Grand Marnier or Cointreau
• 30 ml Cognac or brandy (for flambé)

How to make Crêpes Suzette

1. Prepare the Crêpe Batter: In a large bowl, whisk together 125g all-purpose flour, 2 tbsp granulated sugar, and a pinch of salt. In a separate bowl, whisk 2 large eggs, 250ml milk, and 2 tbsp melted unsalted butter until well combined.
2. Gradually add the wet ingredients to the dry ingredients, whisking continuously until the batter is smooth and lump-free. For best results, cover the bowl and let the batter rest in the refrigerator for at least 30 minutes, or up to 2 hours, to allow the flour to fully hydrate.
3. Cook the Crêpes: Heat a 8-inch non-stick crêpe pan or skillet over medium heat and lightly grease with a little vegetable oil or butter. Pour about 1/4 cup of batter into the hot pan, tilting and swirling immediately to evenly coat the bottom with a thin layer.
4. Cook for about 1-2 minutes per side, until the crêpe is lightly golden and cooked through. Flip carefully with a thin spatula and cook for another 30-60 seconds. Stack the cooked crêpes on a plate and keep them warm, covered with a clean kitchen towel, while you prepare the sauce.
5. Prepare the Suzette Sauce: In a large, wide skillet (preferably one that can go from stovetop to table), melt 100g unsalted butter over medium-low heat. Add 50g granulated sugar and cook, stirring, until the sugar dissolves and the mixture is lightly golden.
6. Stir in 120ml freshly squeezed orange juice and the zest of 1 large orange. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
7. Add 30ml Grand Marnier or Cointreau to the sauce and stir. Fold each crêpe into quarters (triangle shape) and place them gently into the simmering sauce, arranging them in a single layer if possible. Allow them to warm through and absorb the sauce for about 1-2 minutes.
8. To Flambé (optional but traditional): Heat 30ml Cognac or brandy in a small saucepan until very warm (do not boil). Carefully pour the warm alcohol over the crêpes in the skillet. Using a long match or kitchen lighter, carefully ignite the alcohol just above the pan's surface.
9. Allow the flames to burn out completely (this will take a few seconds), which cooks off the alcohol, leaving behind a wonderful flavor. Once the flames have subsided, the Crêpes Suzette are ready to serve.
10. Serve immediately, spooning extra Suzette sauce over each serving. For an extra treat, serve with a scoop of vanilla bean ice cream or a dollop of crème fraîche.

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