French Crêpes II - Suzette | The French Chef Season 1 | Julia Child

Start by making the batter for the crêpes using 3 egg yolks, 3/4 cup milk, 3/4 cup water, 1.5 cups flour, and 5 tablespoons melted butter.

Blend the batter in an electric blender for about 30 seconds to 1 minute until smooth.

Let the batter rest for 2 hours to allow the flour to absorb the liquid.

Heat a no-stick pan and pour the batter into the center, tilting the pan in all directions to spread it evenly.

Cook until the edges brown, then flip the crêpe using fingers or wooden utensils.

Prepare the orange butter by rubbing 4 sugar lumps over the zest of 4 oranges to extract the oil.

Zest 2 oranges using a vegetable peeler, avoiding the white part.

Combine the orange zest and sugar lumps in a bowl and mash them with a wooden masher to release more flavor.

Chop the mixture with a knife and add 1/4 cup granulated sugar, mixing well.

In a separate bowl, cream together 2 sticks of softened unsalted butter and the orange mixture until fluffy.

Slowly add up to 2/3 cup strained orange juice to the butter mixture, being cautious of splatter.

Add 3 tablespoons of a good quality orange liqueur to the mixture, ensuring to remove the spatula before pouring.

For added flavor, blend about 1/2 cup of blanched almonds into a powder and mix into the orange butter.

Add about 1/4 teaspoon of almond extract to enhance the almond flavor.

Equipment Needed

Spice Level: