Crêpe Suzette Recipe

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 3 eggs
• 2 tablespoons butter, melted
• 1/2 cup orange juice
• 1/4 cup granulated sugar
• 2 tablespoons Cognac or Grand Marnier (optional)
• 4 tablespoons unsalted butter, chilled and cut into pieces
• 1 orange, zested and segmented

Directions:

1. In a medium bowl, whisk together the flour, sugar, and salt. In another bowl, whisk together the milk, eggs, and melted butter. Add the milk mixture to the flour mixture and whisk until smooth. Cover and let the batter rest in the refrigerator for at least 30 minutes.
2. Heat a 10-inch non-stick skillet over medium heat. Brush lightly with butter. Pour 1/4 cup of the batter into the skillet, swirling to coat the bottom of the pan. Cook for about 1 minute, until the edges start to curl and the bottom is golden brown. Flip the crêpe and cook for another 30 seconds. Transfer to a plate and cover with a towel. Repeat with the remaining batter, using butter to brush the skillet as necessary.
3. In a large skillet, combine the orange juice and sugar over medium heat. Cook, stirring occasionally, until the sugar has dissolved and the mixture has reduced slightly, about 5 minutes.
4. Remove the skillet from the heat and add the Cognac or Grand Marnier, if using. Return to the heat and cook until the alcohol has burned off, about 1 minute. Add the chilled butter, a few pieces at a time, whisking constantly until the butter has melted and the sauce is smooth.
5. Add the orange segments and zest to the sauce. Serve the crêpes with the sauce spooned over the top.

Verdict:

These delicate French pancakes are deliciously simple to make and served with a sweet, buttery orange sauce. The zesty and sweet flavor of oranges really complements the pancakes for a simple, classic dessert.

Serving Suggestions:

These crêpes can be served alone as a dessert, or they can be topped with whipped cream or vanilla ice cream to elevate the dish.