Crepes Suzette Recipe

Steps To Prepare

• STEP 1.Lightly beat the eggs and set aside.

• STEP 1.Place the flour, sugar and salt in a mixing bowl.

• STEP 2.Using a wire whisk, mix to combine.

• STEP 3.Make a well in the middle of the dry ingredients and pour the beaten eggs, slowly mixing in with the dry ingredients, gradually adding the milk until it is all incorporated.

• STEP 4.Add the melted butter and the orange rind.

• STEP 5.Mix well until there are no lumps.

• STEP 6.Set this crepe batter aside for 30 minutes or in the fridge before cooking, as it results in a more soft, tender and moist crepe.

Cooking Directions

• STEP 1.First melt another 1/2 stick of unsalted butter for frying.

• STEP 7.Mix the crepe batter to free it from lumps or any separation or foam that formed on the top as it was sitting.

• STEP 8.Now, on medium-low heat, brush the crepe pan lightly with the melted butter before pouring the crepe batter to prevent it from sticking.

• STEP 9.Leave it for a few minutes or so, and shake the pan.

• STEP 10.When the crepe moves as you shake the pan, it is ready to flip.

• STEP 11.Wait a few more seconds for the other side to cook.

• STEP 12.Set aside and repeat the cooking process until you finish cooking all the crepe batter.

• STEP 13.Zest or using a microplane get the rind from one orange.

Pro Tip

• STEP 1.Rolling the oranges before juicing will break the pulp inside and will give you more juice.

• STEP 14.Strain and place on a small saucepan together with the 1/2 stick of butter at room temperature. Adding orange liquor is totally optional.

• STEP 15.On a medium high heat, bring it to a boil.

• STEP 16.Let it reduce and thicken to a glistening golden yellow-orange sauce.

Storage And Serving Method

• STEP 1.While the sauce is still warm, drizzle or pour it over your stack of crepes and serve warm.