“Crèpes Suzette”
Crèpes Suzette Recipe
Serves 4
Wait. Another dubious origin story? Was it Henri Charpentier being cheeky with the Prince of Wales’ date, or was Suzette a celebrated 19th century actress? Circumstantial evidence points the latter, but thirst for gossip keeps the first story alive.
Steps:
Make the Orange Butter Sauce:
Combine the softened butter, sugar, and orange zest in a mixing bowl. Mix until evenly combined.
Add the orange juice and continue mixing until evenly combined.
Set aside.
Make the Crepes:
Combine the flour, eggs, sugar, and milk in a mixing bowl. Whisk until smooth.
Add the water and melted butter. Whisk until smooth.
Heat a large nonstick skillet over medium heat.
Brush the 2 tbs of butter evenly around the skillet until fully melted.
Ladle in some batter, and swirl the pan until its diameter reaches fully around the pan.
Cook on one side for 1 1/2 to 2 minutes.
Flip, cook an addtional 1 1/2 to 2 minutes.
Fold the crepe in half twice until it’s a triangle. Gently brown each side.
Set aside on a plate and repeat with the remaining batter.
Finish the Crepes:
Once all of the crepes are finished cooking, add the orange butter sauce to the pan. Allow it fully melt.
One at a time, add each crepe to the pan. Dip the triangle to coat one side, then flip it over to coat the other side, and rest it in the sauce.
Return the sauce to a boil, then add the Grand Marnier and ignite. (Igniting the Grand Marnier is unnecesGary, but adds some flair if you’re so inclined to flair).
Carefully remove each crepe from the pan, and transfer to a large plate.
Spoon the remaining sauce over and around all of the crepes.
Ingredients:
3/4 cup of flour
2 eggs
2 Tbs of sugar
pinch of salt
1/2 cup of milk
1/3 cup of water
2 Tbs of butter, melted
2 Tbs of extra butter for the skillet.
Orange Butter Sauce: (recipe to follow)
Zest of one orange
6 Tbs of butter, softened
6tbs of sugar
1/4 cup of orange juice
3 Tbs of Grand Marnier