– place 2 knobs of butter in a crepe pan
– add 2 tablespoons sugar
– add 2 tablespoons orange zest (using zester)
– cut a large orange in half and add juice from 1/2
Next
– Place each crepe in a pan and coat with sauce, then fold in-half
(2 crepes in each pan)
– fold crepe one more time (into a triangle)
– brown the crepe triangles on both sides
– add 1 oz. each of orange liqueur and cognac
– flambé the pan to burn off the alcohol
– shake the pan while you cook off the flame
– pour the crepes and sauce onto plates to serve
(some also add a scoop of good vanilla ice cream)
(You can put all of the ingredients (except crepes & liqueur) into a food processor & blend, then put that mixture in the fridge. When you want to make the dessert, scoop out some of the flavored butter and prepare the flambéed Crêpe Suzette table-side.)
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter and beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen the edges with a spatula, flip and cook the other side.
