Suzette Recipe
A warm crepe filled with Grand Marnier and orange marmalade, topped with granulated sugar
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Ingredients
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Crepe and Filling
Method
Preparation and Cooking
Make the Crepe Batter
In a mixing bowl, whisk together the flour and eggs until well combined. Gradually add the milk and water, whisking until the batter is smooth and free of lumps. Stir in the melted butter and let the batter rest for at least 30 minutes.
Cook the Crepes
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter. Pour about 1/4 cup of the crepe batter into the pan, tilting it to spread the batter evenly. Cook for about 1-2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another 1 minute. Repeat with the remaining batter, stacking crepes on a plate.
Prepare the Filling
In a small bowl, mix the Grand Marnier, orange marmalade, and orange zest together until well combined.
Fill the Crepes
Take one crepe and place a generous spoonful of the Grand Marnier and orange marmalade mixture in the center. Fold the crepe in half, then in half again to form a triangle. Repeat with the remaining crepes.
Serve
Sprinkle the folded crepes with granulated sugar and place them in a warm oven (200°F/93°C) to keep warm if desired. Serve immediately, optionally flambéing with additional Grand Marnier for a dramatic presentation.