Ingredients
For the Crêpes:
1 cup all-purpose flour
2 large eggs
1 cup milk
2 tablespoons melted butter
1 tablespoon sugar
A pinch of salt
For the Suzette Sauce:
1/4 cup unsalted butter
1/4 cup sugar
1/2 cup orange juice (freshly squeezed is best)
1 tablespoon orange zest
1/4 cup orange liqueur (such as Grand Marnier or Cointreau)
1 tablespoon lemon juice
Instructions
Prepare the Crêpes:
1. Mix the Batter: In a large bowl, whisk together the flour, sugar, and salt. In another bowl, beat the eggs and then mix in the milk and melted butter. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Let the batter rest for at least 30 minutes.
2. Cook the Crêpes: Heat a non-stick skillet or crêpe pan over medium heat and lightly grease it with butter or oil. Pour in a small amount of batter and tilt the pan to spread it evenly. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another 1-2 minutes. Transfer the crêpe to a plate and repeat with the remaining batter.
Prepare the Suzette Sauce:
1. Make the Sauce: In a skillet over medium heat, melt the butter and stir in the sugar until dissolved. Add the orange juice and zest, and cook until slightly reduced and syrupy, about 5 minutes. Stir in the lemon juice and orange liqueur.
2. Flambé (optional):If you’d like to flambé the sauce, carefully ignite the liqueur with a long lighter or match. Allow the flames to subside as the alcohol burns off. This step is optional but adds a dramatic touch.
Assemble the Dessert:
1. Fold the Crêpes: Fold each crêpe into quarters or roll them up.
2. Serve with Sauce: Arrange the crêpes in the skillet and pour the Suzette sauce over them. Heat gently until the crêpes are warmed through and coated in the sauce.
3. Garnish and Serve:Transfer the crêpes to plates, drizzle with additional sauce, and garnish with orange zest if desired. Serve immediately.
