Crêpes Suzette
Servings:
4
Prep Time:
40 minutes
Cook Time:
20 minutes
Difficulty:
Medium
Ingredients
- 100 g All-purpose flour
- 2 whole Eggs
- 250 ml Whole milk
- 30 g Butter (melted)
- 1 tbsp Sugar
- 0.25 tsp Salt
- 1 tbsp Orange zest
- 100 ml Orange juice
- 100 g Butter (for sauce)
- 100 g Sugar (for sauce)
- 50 ml Grand Marnier or Cointreau
- 20 g Butter (for cooking)
Instructions
- In blender, combine flour, eggs, milk, melted butter, sugar, salt, and orange zest.
- Blend until smooth. Let batter rest for 30 minutes.
- Heat an 8-inch nonstick skillet or crêpe pan over medium-high heat.
- Lightly butter pan for each crêpe.
- Pour 1/4 cup batter into center of pan, immediately tilt and rotate to spread thinly.
- Cook for about 1 minute until lightly golden, flip and cook other side for 30 seconds.
- Transfer to plate and repeat with remaining batter.
- For sauce: melt 100g butter in large skillet, add sugar and orange juice.
- Heat until sugar dissolves (2-3 minutes).
- Fold each crêpe into quarters and place in orange sauce.
- Once all crêpes are in sauce, warm over low heat for 1 minute.
- Warm Grand Marnier in small pan, ignite with a match.
- Carefully pour flaming liqueur over crêpes.
- Serve immediately.