Crêpes Suzette
A French snack built around all-purpose flour and whole milk — on the table in 40 minutes.
✓ USDA-verified nutrition data
580 calories
9g protein
62g carbs
32g fat
2g fiber
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Whole milk
- 3 Eggs
- 9 tbsp Unsalted butter
- 0.75 cup Granulated sugar
- 2 Orange
- 1 cup Orange juice
- 0.25 cup Orange liqueur
Steps
- Whisk the flour with a pinch of salt, then whisk in the milk, eggs, 3 tablespoons of melted butter, 2 tablespoons of sugar, and the zest of one orange until completely smooth — then stop. Let the batter rest 20 minutes; the flour hydrates and the gluten relaxes, which is what makes crêpes tender instead of rubbery.
- Heat a 10-inch nonstick or crêpe pan over medium heat and brush it with the barest film of melted butter. Pour in a scant 1/4 cup of batter, immediately tilting and swirling the pan so it spreads paper-thin — speed matters more than force here.
- Cook until the edges lift and curl, about 60 to 90 seconds, then flip with your fingertips or a thin spatula and cook 30 seconds more. Stack the crêpes under a clean kitchen towel so they stay supple.
- For the sauce, melt the remaining 6 tablespoons of butter in a large skillet with the rest of the sugar over medium heat, stirring until the sugar dissolves and the mixture turns just golden — not dark, or the orange juice will taste bitter.
- Pour in the orange juice and the juice of the second orange and let it bubble 2 to 3 minutes until slightly syrupy. The sauce should coat the back of a spoon but still flow.
- Fold each crêpe into quarters and nestle them into the sauce, spooning it over, 1 to 2 minutes per side so they drink it up. Warm the liqueur in a small pan, pour it over, and — if you like a little theater — tip the pan toward the flame to flambé; stand back and let the flames die out in about 30 seconds.
- Serve two crêpes per person with plenty of sauce spooned over and a final grating of fresh orange zest. Crêpes Suzette waits for no one — plate it the moment the sauce is glossy.