Crepes Suzette
Servings
20crepes
Servings
20crepes
Ingredients
Crepe batter
Orange Butter
Instructions
Crepes
  1. Over medium heat (5 out of 10) melt 3 tbsp of butter on a 9″-10″ non-stick skillet.
  2. In a medium size mixing bowl add flour, eggs, salt and sugar. To avoid lump forming start with adding 1/4 cup of milk, whisk until smooth. Add the rest of milk in two more additions, whisk until smooth. The batter should be fairly thin and if it is not add more water as needed.
  3. Whisk melted butter to the batter.
  4. Ladle about 1/2 cup of batter to the baking pan. The pan is hot so you will have to do the following quickly and decisively: 1. pour the batter not in the middle, but the top or the right side of the pan. 2. Pick up the pan by handle and quickly tilt in all directions allowing the batter to spread evenly across the pan. Do not worry if you end up with some holes, you can just ladle some additional batter to close them. Cook for couple of minutes.
  5. Use a fork to check if the bottom of the crepe is done.
  6. With fork fold the edge of the crepe, grab the crepe with both hands and turn over. Cook for about another minute, transfer to a clean plate.
  7. Repeat the process with the rest of the batter, stack the crepes up on the same plate.
Orange Butter
  1. In a food processor fitted with metal blade, process together butter, sugar, orange zest and orange juice. Process for about a minute until smooth and uniform. Transfer the processed butter to a small bowl.
Crepe Suzette Assembly
  1. Over medium low heat (3 out of 10) melt about 2 tbsp of orange butter in the non-stick skillet.
  2. With both hands grab the top edge of a crepe and lift it up. Dip the bottom half of the crepe into the melted butter and fold the other half over it. Fold it again to 1/4 and leave the crepe in its corner to repeat the same process again.
  3. Repeat the process with another 2 or 3 crepes (depending how many will fit in the skillet), leave them all tightly packed, side by side in the skillet. Keep cooking for a few more minutes, keep turning crepes until slightly caramelized.
  4. Add dash of Grand Mariner liquor to the skillet and flambé.
  5. Transfer crepes to a serving dish.
  6. Repeat the process with the rest of the crepes and serve warm!
  7. As an alternative assembly procedure (shown on my pictures) you can add 1 tsp of orange butter per crepe and arrange folded crepes on a serving dish sprinkled with sugar. In a small saucepan heat up 3 tbsp of Grand Mariner and 1 tbsp Cognac, flambé and pour flaming sauce over the arranged crapes. Serve immediately.