Crêpes Suzette Recipe

Combine dry ingredients

Whisk the all-purpose flour, granulated sugar and fine sea salt in a medium bowl to aerate and remove lumps.

Make batter

In a separate bowl or large measuring cup, lightly beat the eggs. Add the milk, vanilla extract and the 2 tablespoons melted butter and whisk until combined. Gradually pour the wet mixture into the dry ingredients while whisking until a smooth, thin batter forms. Alternatively, blend briefly in a blender for 10–15 seconds.

Rest

Let the batter rest at room temperature for 20–30 minutes to relax the gluten and produce tender crêpes. If in a hurry, 10 minutes will suffice.

Heat pan

Warm a nonstick or well-seasoned 8–10 inch skillet over medium heat. Brush or wipe the surface with a little neutral oil or melted butter.

Cook crepes

For each crêpe, pour about 3–4 tablespoons (or 1/4 cup for slightly larger) of batter into the hot pan, immediately tilt and rotate the pan to spread the batter thinly and evenly. Cook 30–60 seconds until the edges lift and the underside is lightly golden, then flip with a spatula and cook 10–20 seconds more. Transfer finished crêpes to a warm plate and cover lightly with foil; repeat until batter is used, re-greasing pan as needed.

Prepare orange components

While cooking crêpes (or immediately after), zest one orange to yield about 1 tablespoon zest and juice enough oranges to measure about 3/4 cup fresh juice. If you like, segment (supreme) one orange for garnish and set aside.

Make the sauce

In a large sauté pan over medium heat, melt 4 tablespoons of the unsalted butter. Add the 3 tablespoons granulated sugar and stir until dissolved and the mixture begins to foam lightly and turn a pale caramel color, about 2–3 minutes. Stir in the orange zest, fresh orange juice and lemon juice. Reduce heat to medium-low and simmer gently 2–3 minutes until slightly thickened.

Finish sauce with butter and liqueur

Whisk in the remaining 2 tablespoons of butter, one small piece at a time, until the sauce is glossy and emulsified. Stir in 3 tablespoons orange liqueur (Cointreau or Grand Marnier) and heat gently to combine. Taste and adjust balance with a pinch more sugar or lemon juice as needed.

Warm crêpes in sauce

Fold each crêpe into quarters or roll them, then add several folded crêpes to the pan with the sauce. Spoon the sauce over the crêpes and warm them 1–2 minutes, gently turning so each is coated.

Flambé (optional and with caution)

If flambéing, remove the pan from direct heat, add the 2 tablespoons dark rum and carefully ignite with a long lighter or match; let the flames subside while the alcohol burns off—about 10–20 seconds—then return the pan to low heat. Alternatively, skip the flambé and simply add the rum, cook 15–30 seconds to blend flavors.

Serve

Transfer the sauced crêpes to warmed plates, spoon remaining sauce over them, garnish with orange segments, a dusting of powdered sugar and extra orange zest if desired. Serve immediately.