Mes CRÊPES SUZETTE A LA NORMANDE - Vive la Chandeleur ! sur Gourmandises TV

In a mixing bowl, whisk together the flour and salt.

In another bowl, beat the eggs and then add the milk and melted butter, mixing well.

Gradually add the wet ingredients to the flour mixture, whisking until smooth. Let the batter rest for 30 minutes.

Heat a non-stick skillet over medium heat and lightly grease it with butter.

Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for about 1-2 minutes until the edges lift and the bottom is lightly golden.

Flip the crêpe and cook for another minute. Remove from the skillet and repeat with the remaining batter, stacking the crêpes on a plate.

In a separate saucepan, melt 2 tbsp of butter over medium heat. Add the sugar and orange juice, stirring until the sugar dissolves.

Add the Grand Marnier and orange zest to the sauce, allowing it to simmer for a few minutes until slightly thickened.

Fold each crêpe into quarters and place them in the sauce, allowing them to soak for a minute.

Serve the crêpes warm, drizzled with the sauce and optionally flambé with additional Grand Marnier.

Spice Level: