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Chef's Tip
For the thinnest, most delicate crêpes, let the batter rest for at least an hour before cooking. This allows the flour to fully hydrate and the gluten to relax, resulting in crêpes that are easier to swirl in the pan and have better texture.
Instructions
- Make the crêpe batter: In a blender, combine flour, 2 tablespoons sugar, salt, eggs, milk, 3 tablespoons melted butter, and vanilla. Blend until smooth, about 20 seconds.
- Transfer batter to a bowl, cover, and refrigerate for at least 1 hour or up to overnight to allow bubbles to subside.
- Cook the crêpes: Heat an 8-inch non-stick skillet or crêpe pan over medium heat. Lightly brush with butter.
- Pour about 1/4 cup batter into the center of the pan, then immediately tilt and swirl to coat the bottom evenly with a thin layer.
- Cook until the underside is golden and the edges begin to curl, about 1-2 minutes. Flip with a spatula and cook for another 30 seconds.
- Transfer to a plate and repeat with remaining batter, stacking crêpes as you go. You should have about 12 crêpes.
- Make the sauce: In a large skillet (12-inch) over medium heat, melt 4 tablespoons butter. Add 1/4 cup sugar and stir until dissolved.
- Add orange zest, orange juice, and lemon juice. Simmer until slightly thickened, about 2-3 minutes.
- Fold each crêpe in quarters (into triangles) and add to the skillet, overlapping slightly. Gently spoon sauce over crêpes until they absorb some of the sauce and are heated through, about 1-2 minutes.
- For the flambé (optional): Carefully pour Grand Marnier and cognac (if using) over the crêpes. Using a long match or kitchen lighter, ignite the alcohol. Let the flames subside naturally, gently shaking the pan.
Plating
Place 2-3 folded crêpes on each dessert plate, slightly overlapping. Spoon additional orange sauce over the top. Add a small scoop of vanilla ice cream on the side if desired. Serve immediately while still warm.
Storage & Reheating
Crêpe batter can be refrigerated for up to 2 days. Cooked, unfilled crêpes can be stacked with parchment paper between them, wrapped tightly, and refrigerated for up to 3 days or frozen for up to 1 month. The orange sauce is best made fresh, but can be refrigerated for up to 3 days and gently reheated.
About This Recipe
A quintessential French tableside dessert dating back to the late 19th century, Crêpes Suzette exemplifies the theatrical flair of classic French cuisine. This version honors the traditional preparation while making it more approachable for home cooks. The combination of buttery crêpes, caramelized citrus sauce, and flamed liqueur creates a dessert experience that's both impressive and delicious—a fitting finale to a special meal.