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Crêpes Suzette
Thin French crêpes flambéed with orange liqueur and caramel butter sauce. Resting the crêpe batter for 30 minutes before cooking lets the gluten relax, which makes the crêpes tender and easy to fold instead of rubbery.
Ingredients
Instructions
Make crêpe batter: blend flour, eggs, milk, butter and salt until smooth. Rest 30 minutes.
Cook thin crêpes in a buttered pan. Stack and set aside.
Make sauce: melt butter and sugar in a wide pan until caramel. Add orange juice and zest.
Add crêpes one at a time, fold into triangles in the sauce.
Add Grand Marnier and flambé carefully.
Serve 2–3 crêpes per person with sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
