Crêpes Suzette

Ingredients · 8 servings

• 8Crepe, formed during cooking from the batter ingredients
• 125 gFlour
• 3Egg, beaten
• 300 mlMilk
• 60 mlWater
• 140 gButter, melted and divided
• 100 gSugar, divided
• 2 gSalt
• 2Orange, zested and juiced
• 120 mlGrand Marnier

Equipment

stovetop, mixing bowl, whisk, measuring jug, crepe pan, ladle, spatula, plate, grater, juicer, small bowl, wide pan

Instructions

1. 1
   Mise en place

   Gather flour, eggs, milk, water, butter, sugar, salt, oranges, Grand Marnier, a bowl, whisk, pan, spatula, grater, juicer, and long match. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Mix smooth batter

   Whisk flour, eggs, milk, water, 20 g melted butter, 20 g sugar, and salt until smooth, then rest the thin batter for 15 minutes. · 18 min

   What to look for: The batter looks fluid, smooth, and lightly glossy.

3. 3
   Cook thin crepes

   Heat a lightly buttered crepe pan over medium heat, pour a thin layer of batter, swirl, and cook each crepe for about 1 minute per side. · 16 min

   What to look for: Each crepe has pale golden spots and dry edges.

4. 4
   Prepare orange

   Grate orange zest and squeeze the oranges, keeping the zest and juice ready beside the stove for the sauce. · 5 min

   What to look for: The zest is fine and fragrant, and the juice is strained of seeds.

5. 5
   Simmer orange butter

   Melt 120 g butter with 80 g sugar in a wide pan, then add orange zest and juice and simmer until glossy and lightly thickened. · 6 min

   What to look for: The sauce bubbles gently and coats the back of a spoon.

6. 6
   Coat folded crepes

   Fold each crepe into quarters, slide them into the orange butter, and turn gently until every folded crepe is hot and shiny. · 4 min

   What to look for: The crepes are glossy and evenly coated with orange butter.

7. 7
   Flame Grand Marnier

   Warm Grand Marnier in the pan, turn off the heat, ignite with a long match, and let the flame die out before moving the pan. · 2 min

   What to look for: A brief blue flame fades and the sauce looks glossy.

8. 8
   Serve warm crepes

   Serve 1 warm sauced crepe per plate, spoon extra orange butter over the top, and bring it to the table while fragrant. · 2 min

   What to look for: The crepes are hot, glossy, and richly scented with orange.