Crepes Suzette
Paper-thin French crepes bathed in a warm, buttery orange sauce with a hint of vanilla. A classic breakfast or dessert that looks impressive but takes just 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- ¾ cup all-purpose flour
- 2 whole eggs
- 1 cup whole milk
- 3 tablespoons butter, divided
- 1 whole orange (zested and juiced)
- 3 tablespoons sugar
Instructions
- 1
Place the flour in a medium bowl and make a well in the center by pushing flour toward the sides with the back of a spoon.
- 2
Crack both eggs into the well and whisk them together with a fork until the whites and yolks are fully combined.
- 3
Pour in half the milk and whisk the eggs and milk together, then gradually whisk in the remaining milk until the batter is smooth with no lumps.
- 4
Melt 1 tablespoon of butter and stir it into the batter, then let the batter rest for 5 minutes at room temperature.
- 5
Place an 8-inch non-stick skillet over medium-high heat and add 0.5 teaspoon of butter, tilting the pan to coat the bottom evenly.
- 6
When the butter stops foaming and slides quickly across the pan, pour in 3 tablespoons of batter and immediately tilt the skillet in a circular motion to spread the batter into a thin, even layer covering the entire bottom.
- 7
Cook the crepe for 60 to 90 seconds until the bottom is very pale golden and the edges look set and slightly dry, then flip it using a thin spatula.
- 8
Cook the other side for 20 to 30 seconds until it is barely set, then slide the crepe onto a clean plate.
- 9
Repeat steps 5 through 8 with the remaining batter, adding 0.5 teaspoon of butter to the pan before each crepe, until all batter is used.
- 10
Place a small saucepan over medium heat and add the remaining 1 tablespoon of butter, the orange zest, orange juice, and sugar.
- 11
Stir the mixture constantly until the butter is melted and the sugar dissolves completely, about 2 minutes, then remove from heat.
- 12
Fold each crepe in half, then fold it in half again into a triangle shape and place two crepes on each serving plate, overlapping them slightly.
- 13
Spoon the warm orange sauce over the crepes, making sure the liquid coats the surface evenly and drips onto the plate.
Tools you’ll need
- medium mixing bowl
- fork
- whisk
- 8-inch non-stick skillet
- thin metal spatula
- small saucepan
- wooden spoon
- dinner plates
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