Let’s not forget the most famous Crepe.. her name is Suzette 👌🏻
Updated: Feb 19
“crêpes suzette” consists of French pancakes cooked with orange-infused butter until they’re caramelized and later flambéed and topped with crepe suzette sauce!
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1 cup all purpose flour
1/4 cup unsalted butter, melted
2 eggs room temp.
2 1/2 tbsp. granulated sugar
1/2 cup milk
1/8 cup water
1/2 tsp. vanilla extract
pinch of salt
1 tbsp. Orange zest
For the Sauce
3/4 cup fresh squeezed orange juice
2 tsp. orange zest
1 tbsp. orange liqueur (recommended Grand Marnier
4 tbsp. Chilled unsalted butter
1/4 cup sugar
1 orange peeled and sectioned
Vanilla ice cream
Whisk together the flour and salt in a medium bowl. Set aside. Melt butter and cool. Whisk together the eggs and sugar in a large bowl until pale. Add in the milk, butter, water, vanilla, orange zest and flour and whisk until combined. Cover and refrigerate batter for 30 minutes.
Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Brush surface of the pan with butter until it gets hot. Ladle batter onto the middle of the crepe pan and immediately start swirl the pan to distribute the batter over the surface. Cook for approx. 60 seconds or until lightly golden brown. Flip over and cook the other side for approx. 45 seconds. Remove to a plate and repeat with the remaining batter.
For the sauce mix together softened butter, orange juice, sugar and zest in a small bowl and set aside.
In a large skillet, heat the butter mixture over med-high heat until it completely melts and bubbles. Pour orange juice and bring to boil. Reduce heat to a simmer and stir until mixture is slightly reduced, approx. 5 minutes. Remove from heat and add the orange liqueur and and orange sections. Then flambé by taking a long-necked kitchen lighter to the pan if using electric. Extinguish the flame with the lid or by taking the pan off the heat.
Fold crepes into triangles.
Remove sauce from heat and pour over crepes!