Crêpes Suzette

Get ready to indulge in a classic French delicacy with a twist of citrus. These Crêpes with Orange Butter are a delightful treat that combines delicate pancakes with a luscious orange-infused butter. The thin and tender crêpes are filled with a flavorful blend of orange zest, butter, and a hint of alcohol for a touch of elegance.

The recipe begins with preparing the crêpe batter, a simple mixture of all-purpose flour, eggs, salt, milk, water, sugar, and melted unsalted butter. Whisked together until smooth, this batter creates a thin and pliable base for the crêpes. The addition of canola oil ensures easy cooking and prevents sticking to the skillet.

Using a crêpe pan or nonstick skillet, the batter is poured and cooked until the edges start to curl up and brown. Each crêpe is then flipped and cooked briefly on the other side until brown spots appear. The process is repeated until a stack of 12 crêpes is created, with a little butter added to the skillet as needed.

The orange butter is prepared by blending softened butter with sugar and finely grated orange zest in a food processor. Gradually, fresh orange juice is added to create a smooth and flavorful butter that perfectly complements the delicate crêpes.

To assemble the crêpes, a generous spoonful of the orange butter is placed in the center of each crêpe. They are then folded in half and in half again to form triangles, creating a beautiful presentation. The filled crêpes are arranged on a baking sheet and sprinkled with sugar.

Under the broiler, the crêpes are caramelized until they develop a delightful golden color. The remaining sugar adds a touch of sweetness and enhances the caramelization process. Once perfectly caramelized, the crêpes are carefully transferred to a heatproof platter.

To add a touch of theatricality, a mixture of Grand Marnier and cognac is heated and ignited, creating a stunning flame. The flaming mixture is then poured over the crêpes, infusing them with a subtle hint of alcohol. Basting the crêpes with a spoon until the flames subside ensures an even distribution of flavors.

These Crêpes with Orange Butter are best enjoyed immediately, allowing the flavors to shine. The combination of tender crêpes, tangy orange butter, and a hint of alcohol creates a truly delightful dessert experience. Whether you’re looking to impress guests or treat yourself to something special, these crêpes are sure to please.

INGREDIENTS:

For Crêpes:

• 3/4 cup all-purpose flour
• 2 large eggs
• 1/8 teaspoon salt
• 1/2 cup milk
• 1/3 cup cold water
• 1/2 teaspoon sugar
• 1 tablespoon melted unsalted butter, plus more for the skillet
• 1 tablespoon canola oil

For Orange Butter:

• 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
• 6 tablespoons unsalted butter, softened, plus more for buttering
• 1/4 cup Grand Marnier
• 2 tablespoons Cognac
• 1/3 cup fresh orange juice
• 1 tablespoon finely grated orange zest

INSTRUCTIONS:

1. In a medium bowl, whisk together the eggs, flour, milk, salt, and sugar until smooth. Add the water, melted butter, and canola oil. Whisk until well combined and the batter is thick.
2. Heat a 6-inch crêpe pan or nonstick skillet and lightly butter it. Pour 2 tablespoons of the batter into the pan, tilting the skillet to evenly distribute the batter. Cook over moderate heat until the edges of the crêpe curl up and start to brown, about 45 seconds. Flip the crêpe and cook for an additional 10 seconds until lightly browned. Transfer the cooked crêpe to a baking sheet. Repeat the process with the remaining batter, buttering the skillet as needed, to make 12 crêpes.
3. In a mini food processor, blend 6 tablespoons of softened butter with 1/4 cup of sugar and the finely grated orange zest until smooth. Gradually add the orange juice while the processor is running until fully incorporated.
4. Preheat the broiler. Butter a large rimmed baking sheet and sprinkle it lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and then in half again to form triangles. Arrange the filled crêpes on the prepared baking sheet, overlapping them slightly and pointing them in the same direction. Sprinkle the remaining 2 tablespoons of sugar over the crêpes.
5. Place the baking sheet with the crêpes under the broiler and broil on the middle shelf until the crêpes begin to caramelize, approximately 2 minutes. Use a long spatula to carefully transfer the crêpes to a heatproof platter.
6. In a small saucepan, heat the Grand Marnier and cognac. Carefully ignite the mixture with a long-handled match and pour the flaming mixture over the crêpes. Tilt the platter and baste the crêpes with a spoon until the flames subside.
7. Serve the Crêpes with Orange Butter immediately, savoring the combination of tender crêpes, citrus-infused butter, and the subtle warmth of the alcohol. Enjoy this delightful French dessert!