Suzette Recipe

Make batter

In a medium bowl, whisk 1 cup all-purpose flour with 1 tsp granulated sugar and 1/4 tsp salt. Make a well in the center and add 2 large eggs; whisk gently while gradually incorporating about 1/2 cup of the 1 cup milk to form a smooth paste.

Gradually add remaining milk (1/2 cup) and 1/4 cup water while whisking until batter is smooth and slightly runny. Whisk in 2 tbs melted unsalted butter. Let batter rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours) to relax the gluten and reduce bubbles.

Cook crêpes

Heat a 9–10 inch nonstick skillet or crêpe pan over medium heat until hot. Lightly brush the pan with a little melted butter. Pour about 1/4 cup of batter into the pan, immediately tilt and swirl to evenly coat the bottom. Cook until edges lift and underside is lightly golden, about 45–60 seconds. Flip with a spatula and cook the other side 20–30 seconds. Transfer to a plate and repeat, stacking cooked crêpes between sheets of parchment or a clean towel. Makes about 8–10 crêpes depending on size.

Prepare sauce base

In a wide sauté pan large enough to hold folded crêpes (10–12 inch), melt 6 tbs unsalted butter over medium heat. Add 1/2 cup granulated sugar and stir constantly until sugar dissolves and the mixture becomes bubbly and begins to take on a light amber color, about 3–4 minutes. Take care not to burn the sugar.

Add 2 tbs orange zest, 1/2 cup fresh orange juice, and 1 tsp lemon juice to the pan. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 2–3 minutes until sauce slightly thickens. Taste and adjust balance with a little more sugar or lemon if desired.

Warm crêpes in sauce

Fold each crêpe into quarters (or roll) and place several folded crêpes into the pan with the sauce to warm and coat, spooning sauce over them. Warm for about 1 minute per side so they absorb some sauce and are heated through. Repeat as needed, stacking finished crêpes on a serving plate and spooning extra sauce over them. If using orange slices, add them to the pan to warm for 30–45 seconds.

Flambé (optional)

Remove pan briefly from heat. Add 3 tbs Grand Marnier (or other orange liqueur) and carefully ignite with a long match or lighter, allowing flames to burn until they subside (about 10–15 seconds). If you prefer not to flambé, simply stir in the liqueur off the heat to preserve the alcohol flavor without flame.

Serve immediately, spooning extra warm orange butter sauce over the crêpes and garnishing with warmed orange slices and reserved orange zest if desired.