Original French Crêpes Suzette.

A national treasure in France are crêpes. These delicate, pancake-like discs form the foundation for numerous sweet and savory delights, including the renowned Suzette crêpes, and can be found all throughout the country in creperies, institutions dedicated to all things crêpes. They can also be freshly produced at home for a variety of events.

A simple mixture of butter, sugar, and Grand Marnier is flambéed into a delicious syrup, which is then used to flavor a fresh, warm crêpe. Our traditional recipe for the crêpe and sauce ends with a twist in the form of a scoop of vanilla ice cream. It’s the perfect dessert for a beautiful dinner.

Unlike pancakes, thin crêpes are usually folded after they are filled. Try them with fruits, whipped cream, cream cheese and herbs, and hazelnut spread with fruit. In France, crêpes are not considered a breakfast food and are usually eaten for lunch, dinner, snack, or dessert. And although crêpes Suzette is traditionally served as a decadent dessert, you can certainly add it to a brunch menu as a gorgeous showstopper. No matter when or how you choose to eat them, don’t miss out on the chance of trying this classic preparation—it is as delicious as it is beautiful to look at.

Ingredients

For the Crêpes:

• 1 cup (120 grams) all-purpose flour
• 1/2 cup milk
• 1/2 cup water, minus 1 tablespoon
• 2 large eggs
• 2 tablespoons unsalted butter, melted; plus more for the pan if needed
• 2 teaspoons orange juice
• 1 1/2 teaspoons orange zest
• 1/4 teaspoon salt

For the Orange Syrup:

• 8 ounces (1 cup) unsalted butter, divided
• 4 tablespoons granulated sugar, divided
• 4 ounces brand-based orange liqueur (such as Grand Marnier), divided

For Serving:

• 1 pint vanilla ice cream

Make the Crêpes Batter

1. Gather the ingredients.

   

2. In a big bowl, vigorously whisk the flour, milk, water, eggs, 2 tablespoons of melted butter, orange juice, orange zest, and salt until the batter is completely smooth. Allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes.

   

Cook the Crêpes

1. Use some of the remaining melted butter to grease a crêpe pan, large skillet, or nonstick skillet. Heat up over low-medium heat.

   

2. Add 3 tablespoons of batter to the pan and swirl it until the bottom of the pan is covered with batter.

   

3. Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.

   

4. Loosen the edges of the crêpe, slide a spatula under it, and then gently flip it. If you don’t have a spatula, use your fingers, a fork, or carefully flip it in the air using just the pan.

   

5. Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat the process with the remaining batter, lightly greasing the pan with melted butter every time. Set aside.

   

Make the Syrup

1. In a large skillet set over medium heat, melt half of the butter until it foams.

   

2. Remove the skillet from the heat and sprinkle half of the sugar over the melted butter.

   

3. Carefully add half of the orange liqueur. The mixture will ignite.

   

4. When the flame goes out, add each crêpe to the pan to coat both sides in the orange syrup.

   

5. Fold the crêpes into quarters or roll them up.

   

6. Melt the remaining butter in the same skillet, remove it from the heat, and add the remaining sugar and Grand Marnier.

   

7. For serving, place 1 or 2 crêpes per person on a plate, top with a scoop of ice cream, and drizzle with orange syrup. Serve immediately.

   

8. Enjoy.

   

Source: https://www.thespruceeats.com