Best Traditional Crepes Suzette Recipes

ORIGINAL FRENCH CRêPES SUZETTE

Steps:

• Gather the ingredients.
• In a big bowl, vigorously whisk the flour, milk, water, eggs, 2 tablespoons of melted butter, orange juice, orange zest, and salt until the batter is completely smooth. Allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes.
• Use some of the remaining melted butter to grease a crêpe pan , large skillet, or nonstick skillet. Heat up over low-medium heat.
• Add 3 tablespoons of batter to the pan and swirl it until the bottom of the pan is covered with batter.
• Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.
• Loosen the edges of the crêpe, slide a spatula under it, and then gently flip it. If you don't have a spatula, use your fingers, a fork, or carefully flip it in the air using just the pan.
• Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat the process with the remaining batter, lightly greasing the pan with melted butter every time. Set aside.
• In a large skillet set over medium heat, melt half of the butter until it foams.
• Remove the skillet from the heat and sprinkle half of the sugar over the melted butter.
• Carefully add half of the orange liqueur. The mixture will ignite.
• When the flame goes out, add each crêpe to the pan to coat both sides in the orange syrup.
• Fold the crêpes into quarters or roll them up.
• Melt the remaining butter in the same skillet, remove it from the heat, and add the remaining sugar and Grand Marnier.
• For serving, place 1 or 2 crêpes per person on a plate, top with a scoop of ice cream, and drizzle with orange syrup. Serve immediately.
• Enjoy.

CRêPES SUZETTE

Steps:

• In a small saucepan, combine orange juice, zest, butter and sugar. Place over high heat and bring to boil; reduce heat to medium-low. Simmer until syrupy, 10 to 15 minutes. Remove from heat, and set aside.
• Fold crepes into quarters, and arrange in circular pattern, slightly overlapping, in a nonreactive skillet or other shallow flameproof pan. Pour warm syrup on top (reserve syrup pan), and place over low heat until crepes are warm, about 5 minutes.
• Warm liqueur in pan that held orange syrup. When crepes are hot, pour liqueur on top; carefully touch a flame to surface to light it. Serve immediately, spooning crepes and sauce onto each plate.

CRêPES SUZETTE

Steps:

• To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
• Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
• To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
• Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
• To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.