Crepes Suzette For One, Tableside Recipe
Crepes cooked in caramelized sugar and butter and served with vanilla bean ice cream
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Ingredients
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Crepes and Sauce
Method
Preparation and Cooking
- 1
Make the Crepe Batter
In a mixing bowl, whisk together the flour, milk, and eggs until smooth. Let the batter rest for at least 30 minutes.
- 2
Cook the Crepes
In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Pour in about 1/4 cup of crepe batter and swirl to coat the bottom of the pan. Cook for about 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat with the remaining batter.
- 3
Prepare the Sauce
In the same skillet, melt the remaining tablespoon of butter and add the sugar, stirring until it caramelizes. Add the orange zest and juice, and cook for another minute. Stir in the Grand Marnier.
- 4
Combine and Serve
Fold the cooked crepes into quarters and place them in the caramel sauce, allowing them to soak briefly. Serve immediately with a scoop of vanilla bean ice cream on the side.
