Crepes Suzette

SERVES: 11

COOK TIME: 30 Min

Get the gang to the table quickly with our easy version of the French classic, Crepes Suzette. These delicious pancake-like sweets come together in minutes, making dessert time hassle-free.

What You'll Need

1 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon butter, melted
2 eggs
1 1/2 cup milk
Vegetable oil for coating skillet
4 tablespoons (1/2 stick) butter
Juice and zest of 2 oranges
1 cup firmly packed brown sugar
2 tablespoons orange liqueur

What to Do

In a medium-sized bowl, combine the flour, salt, granulated sugar, melted butter, and eggs; mix with an electric beater for 1 to 2 minutes, then add the milk and beat until smooth.
Brush a large skillet with vegetable oil and heat the skillet over medium heat. Pour 1/4 cup of the batter into the skillet and cook until the edges are brown and the crepe has bubbled up, about 11/2 minutes. Flip crepe and cook for another 30 seconds.
Remove crepe to a heat-proof platter and keep warm in a 200 degree F. oven. Repeat with the remaining batter, coating skillet with additional butter as needed.
Then, in a small saucepan, combine the butter, orange juice, orange zest, and brown sugar. Heat over low heat for 6 to 8 minutes, then add the liqueur. Stir and remove from heat.
Fold the crepes in half and then in half the other way, making quarter-circles, and spoon a few tablespoons of the orange sauce over each crepe. Serve immediately.

Makes 10 to 12 crepes

Notes

These crepes can be made several days in advance, layered with waxed paper, wrapped in plastic storage bags (to keep their freshness) and kept refrigerated. When ready to serve, make the sauce and prepare as above.