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Crepes Suzette, A Romantic Recipe

Crepes Suzette, a classic of crepes, orange butter and liquor.
Prep Time40 mins
Cook Time4 mins
Total Time44 mins
Course: Dessert
Cuisine: French
Author: Angela Roberts

Ingredients

  • 1 cup sifted all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • grated zest of 1 orange
  • 2 eggs beaten
  • 1 cup milk I used fat free organic
  • 3 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract

Orange Butter

  • 4 tablespoons unsalted butter softened
  • zest of 1 orange grated fine
  • 2/3 cup confectioner’s sugar
  • 3 tablespoons Grand Marnier
  • 3 tablespoons cognac

Instructions

Crepes

  • Combine salt sugar, flour, orange zest in bowl
  • In separate bowl add beaten eggs to milk.
  • Add to flour mixture. add in unsalted melted butter and vanilla.
  • Let crepe mixture sit for 30 minutes.
  • Melt butter in crepe pan. Using paper towel, to wipe out butter so it just films pan.
  • Pour 1/4 cup (in standard crepe pan). Pour off any crepe back into bowl so the crepe will be very thin.
  • Turn in about two minutes to cook on other side.

Orange Butter

  • Combine first 4 ingredients; beat well to make an orange butter.
  • Preheat oven to 350. Brush 1 teaspoon orange butter in middle of each crepe. Fold into quarters. Arrange on heating platter (to be placed in oven) with remaining butter. Warm in oven several minutes until hot.

Assemble

  • Pour orange butter over crepes.
  • Heat last 2 ingredients in small saucepan over low heat. At table light the sauce with a match and pour over crepes.