Crepes Suzette

Delicate French crepes bathed in an orange-butter sauce and flambeed tableside with Grand Marnier.

Ingredients

• For the crepes: 1 cup flour, 2/3 cup milk, 2/3 cup water, 3 eggs, 1/4 tsp salt, 3 tbsp melted butter
• For the orange butter: 1 stick (4 oz) softened butter, 1/3 cup sugar, grated zest of 2 oranges, 1/3 cup orange juice
• 3 tbsp Grand Marnier or orange liqueur, plus more for flaming
• 2 tbsp Cognac, for flaming
• Butter, for the pan

Directions

1. Blend all the crepe ingredients in a blender and let the batter rest at least 1 hour.
2. Heat a lightly buttered 6- to 7-inch crepe pan, pour in a scant 1/4 cup batter, swirl to coat, and cook about 1 minute per side. Repeat to make 12 to 16 thin crepes.
3. Cream the butter with the sugar, orange zest, juice, and 3 tbsp Grand Marnier to make the orange butter.
4. Melt the orange butter in a large skillet or chafing dish until bubbling.
5. Dip each crepe in the sauce, fold into quarters, and push to the side of the pan until all are coated and arranged.
6. Pour over the Cognac and additional liqueur, and, averting your face, ignite it with a match.
7. Spoon the flaming sauce over the crepes until the flames die, then serve immediately.

Notes

Adapted from Julia Child, whose flaming dessert demonstrations became television legend.