Crêpes Suzette: A Classic French Dish With Homemade Crêpes, Vanilla Sauce & Orange Caramel Glaze

Prepare the crêpe batter by whisking together flour, sugar, salt, eggs, and milk until smooth.

Heat a non-stick skillet over medium heat and pour in a small amount of batter, swirling to coat the pan.

Cook until the edges lift and the bottom is lightly browned, then flip and cook the other side.

Repeat until all batter is used, stacking the crêpes on a plate.

For the vanilla sauce, melt butter in a saucepan, then stir in the caviar from vanilla beans or vanilla extract and a pinch of salt.

For the orange caramel glaze, combine sugar and fresh orange juice in a saucepan and cook until it thickens.

Add the zest and juice from the oranges and the orange liqueur to the glaze.

To serve, fill each crêpe with vanilla sauce, fold, and drizzle with orange caramel glaze.

Equipment Needed

Spice Level: