How to Make Classic Crepes Suzette

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with flavor.

Start by making the crepe batter in a large measuring cup.

Add 3 eggs, 1 cup milk, 1/2 cup water, 1 cup flour, 2 tablespoons sugar, 2 tablespoons melted butter, and a pinch of salt.

Blend the mixture until smooth and cover it to refrigerate for at least 30 minutes to relax the gluten.

Preheat a non-stick skillet over medium heat.

Butter the pan with some melted butter to ensure the crepes flip easily and add flavor.

Pour one ladleful of batter into the pan and immediately swirl to cover the bottom evenly.

Cook until the edges begin to set and the top no longer looks glossy, about 1-2 minutes.

Use an offset spatula to gently lift the crepe and flip it, cooking the other side for about 30 seconds.

Continue making crepes until all the batter is used, aiming for about 12 crepes total, stacking them with parchment paper in between to prevent sticking.

In a stainless steel skillet over medium heat, melt 2 tablespoons of butter.

Add 1/2 cup granulated sugar, 1/4 cup orange juice, and the zest of 1 orange to the skillet, whisking to combine.

Remove the skillet from heat and add 1/4 cup Grand Marnier, whisking to ensure the sugar has melted without lumps.

Simmer the sauce until it reduces by half, about 5-10 minutes, until it has a caramel-like consistency.

Coat each crepe in the orange caramel sauce, folding each crepe in half, then in thirds, and setting aside.

Once all crepes are coated, return the sauce to a simmer and add more Grand Marnier, then ignite the sauce to flambé it.

Allow the flames to burn off completely before serving the crepes with a drizzle of sauce and fresh orange segments.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens