Traditional crêpes suzette

Ingredients

Crepe batter:

• 250 g flour
• 1 pinch of salt
• 4 eggs
• 2 tbsp oil
• 500 ml milk
• juice of 1 orange

Suzette butter:

• 100 g softened butter
• 50 g icing sugar
• 1 tbsp orange juice
• zest of 1 orange
• 2 tbsp Grand Marnier

Materials

• Crêpe pan

Preparation

• The crepes:
  In a bowl, mix together the flour and the salt. Then form a well and add the eggs. Mix, then add the oil.
• If the batter is too thick to mix, don't hesitate to add a little milk. Then gradually add the remaining milk, stirring as you go.
  
• Finally, add the orange juice and stir. Cover the bowl and let it rest for 1 hour.
• Suzette butter:
  Mix the softened butter with the icing sugar until it forms a smooth paste.
  
• Then add the orange zest, juice, and Grand Marnier. Mix well. It's normal if some liquid remains unincorporated.
• Heat a crepe pan and apply a little oil with a paper towel. Pour a ladle of batter and let it cook for 1 minute, then flip the crepe. Cook for another minute, then remove from heat.
  
• On each crepe, spread some Suzette butter over the entire surface, and fold into quarters.
• Cook the folded crepes in a hot pan with a little butter.
  
• And there you have it, your Suzette crepes are ready!

Observations

Grand Marnier: you can replace it with Curaçao, Cognac, or even rum.

Questions

Photos of members who cooked this recipe