Crepes Suzette

Thin French crepes simmered in a caramelized orange-butter sauce and flamed at the table with Grand Marnier.

Ingredients

• 1 cup flour
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons melted butter
• 1 tablespoon sugar

Pinch of salt

• 6 tablespoons unsalted butter
• 1/3 cup sugar

Grated zest and juice of 2 oranges

• 1/4 cup Grand Marnier
• 2 tablespoons brandy

Directions

1. Whisk the flour, eggs, milk, melted butter, 1 tablespoon sugar, and salt into a smooth thin batter and rest 30 minutes.
2. Cook thin crepes in a hot buttered 7-inch pan, browning lightly on both sides; fold each into quarters.
3. For the sauce, melt the 6 tablespoons butter with the 1/3 cup sugar in a wide pan and cook to a light caramel.
4. Stir in the orange zest and juice and simmer until syrupy.
5. Lay the folded crepes in the sauce and spoon it over them to warm through.
6. Pour over the Grand Marnier and brandy, then carefully ignite and baste the crepes with the flaming sauce until the flames subside.
7. Serve immediately with the sauce spooned over.

Notes

Written in our own words after the classic flamed crepes Suzette of Dione Lucas’s French dessert repertoire.