Original French Crêpes Suzette
Orange crêpes are served with a buttery orange liqueur sauce, making a delightful dish for either dessert or breakfast.
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Instructions
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Whisk flour, milk, water, eggs, 2 tablespoons melted butter, orange juice, orange zest, and salt until smooth; refrigerate for 20 minutes.
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Heat a greased crêpe pan over low-medium heat. Pour 3 tablespoons of batter, swirl to coat, and cook for 1 minute until golden. Flip and cook for another minute.
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Transfer each cooked crêpe to a plate; continue with remaining batter, greasing the pan as necessary.
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For the syrup, melt half the butter in a large skillet over medium heat until foamy. Remove from heat, sprinkle with half the sugar, and carefully add half the orange liqueur, letting it ignite and burn off.
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Coat each crêpe in the syrup by placing them in the skillet, then fold into quarters or roll.
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Melt the remaining butter in the same skillet, remove from heat, then incorporate the remaining sugar and orange liqueur.
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Serve 1 to 2 crêpes per person, optionally with ice cream, and drizzle with the orange syrup immediately.