Crêpes Suzette

Ingredients

• 125g All-purpose flour
• 2 Eggs
• 250ml Milk
• 1 Prise Pinch of salt
• 1 EL Sugar
• 20g Melted butter
• 100g Butter
• 100g Sugar
• 1 Orange (juice and zest)
• 50ml Grand Marnier (or other orange liqueur)
• 2 EL Cognac or brandy (optional, for flambéing)

Instructions

1. For the crêpe batter, whisk together flour, eggs, milk, salt, and 1 tablespoon of sugar in a bowl until smooth. Stir in the melted butter and let the batter rest for 30 minutes.
2. Cook thin crêpes in a non-stick pan until golden brown. Set aside and keep warm.
3. For the Suzette sauce, melt 100g butter and 100g sugar in a large pan over medium heat until the sugar caramelizes.
4. Add the orange juice and zest, stirring well until the sugar dissolves and the sauce slightly thickens.
5. Add the Grand Marnier and bring to a brief boil.
6. Place the crêpes one by one into the sauce, fold them in half, then fold again into quarters. Let the crêpes simmer in the sauce briefly.
7. Optional: Warm the cognac or brandy, pour it over the crêpes, and carefully ignite for flambéing. Exercise caution!
8. Serve immediately.

Nutrition