Crepes Suzette

Time to Cook: 
15 min
Time to Prepare: 
15 min
Number of Servings: 
4
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Tender crepes drenched in a warm, buttery orange sauce - are they a decadent breakfast or dessert? You get to decide whether to top them with big scoops of vanilla ice cream or just enjoy as is with a cup of coffee. Either way, they will make a wonderful Mother's Day brunch. The best thing about crepes is that you can make them the day ahead and store them in the fridge, waxed paper between them ready to dunk in this sauce and serve. To make them child friendly, you can omit the Grand Marnier, but if they're just for Mom? I'm sure she'll enjoy it.
 

Dessert or breakfast? Either way you'll want to lick the plate

Ingredients

Crepes:

2 eggs

2 tbsp butter

1 cup flour

1 1/4 cups milk

 

Orange butter sauce:

2 tbsp unsalted butter

1/3 cup orange juice

3 tbsp sugar

2 tsp grated orange zest

2 tbsp Grand Marnier (optional)

 


Directions

1. Measure all your ingredients into a blender or food processor, then mix on high until well blended. Pour into a container and put in the fridge to chill and rest for an hour.

2. Get an 8 inch skillet or crepe pan good and hot. Brush with a bit of oil. Ladle a scant 1/4 cup of batter into the middle of the pan, tipping the pan as you go so that the batter coats the bottom of the skillet.

3. Set the skillet back on the stove. Bubbles will form in the batter as it cooks, and you'll know the crepe is ready to turn over when the edges begin to come away from the pan. Gently flip the crepe over and cook for about a minute until lightly browned. Remove to a plate. Continue to cook the crepes until you have no batter left.

crepes suzette sauce

4. Once the crepes are all cooked, get another, larger skillet. Put it over medium heat and in it, melt the butter and sugar together until it's bubbly and the sugar has melted. Stir in the orange juice, zest, and Grand Marnier. Bring the mixture to a boil and let it bubble for 1 minute before turning down the heat to low.

crepes suzette

5. Lay a crepe in the pan in the orange sauce, then fold it in half.

6. Fold in half again.

7. Move the folded crepe to a warmed platter. Continue with the other crepes one by one, dipping in the sauce and folding. Once you have finished with the crepes, pour any remaining sauce over top. Serve with scoops of ice cream-that is, if you don't just eat them all first.

Adapted from Canadian Living