Dawn NoltAuthorDawn NoltCategoryTagsDifficultyIntermediateRating

Impress your dinner guests with Crepes Suzette, a French dessert consisting of orange butter filled crepes, prepared in a tableside performance, flambe.

Yields9 Servings

Crepes
 2 large Nature's Yoke eggs
 ¾ cup all-purpose flour
 ½ cup milk
  tsp salt
 ½ tsp sugar
  cup cold water
 1 tbsp canola oil
 1 tbsp butter
Orange Butter
 6 tbsp butter, softened
 ¼ cup sugar, plus 2 T. sugar
 1 tbsp finely grated orange zest
  cup fresh orange juice
 ¼ cup Cointreau

1

In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.

2

Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 9-12 crêpes, buttering the skillet a few times as necessary.

Orange Butter
3

In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.

4

Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded tsp. of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 T. of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter.

5

Pour Cointreau into a small heat proof pan with a handle. Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes. Tilt the platter and, with a spoon, carefully baste the crêpes until the flames subside. Serve right away.

Ingredients

Crepes
 2 large Nature's Yoke eggs
 ¾ cup all-purpose flour
 ½ cup milk
  tsp salt
 ½ tsp sugar
  cup cold water
 1 tbsp canola oil
 1 tbsp butter
Orange Butter
 6 tbsp butter, softened
 ¼ cup sugar, plus 2 T. sugar
 1 tbsp finely grated orange zest
  cup fresh orange juice
 ¼ cup Cointreau

Directions

1

In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.

2

Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 9-12 crêpes, buttering the skillet a few times as necessary.

Orange Butter
3

In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.

4

Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded tsp. of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 T. of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter.

5

Pour Cointreau into a small heat proof pan with a handle. Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes. Tilt the platter and, with a spoon, carefully baste the crêpes until the flames subside. Serve right away.

Crepes Suzette