How To Make Crepe Suzette


This week learn how to make the always impressive, French crepes. Learn just how easy it is to tackle this great breakfast, lunch, dinner and/or dessert recipe for many meals to come.

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4 oz flour, bread
4 oz flour, cake
1 oz sugar
1 1/2 t salt
6 oz eggs
16 oz milk
2 1/2 oz oil or clarified butter

1. Sift together flours, sugar and salt.
2. Add eggs and a little bit of milk to create a smooth paste. Gradually add remaining milk and oil (batter will be the consistency of heavy cream). Strain if you have any lumps. Chill batter for 2 hours.
3. Coat pan with oil, melted butter or pan spray. Heat over high heat.
4. Remove from heat and pour about 3 – 4 Tbsps. of batter into pan. IMMEDIATELY tilt the pan to coat the bottom of the pan with a thin layer.
5. Return to heat about 1 ½ minutes or until bottom is slightly browned. Flip the crepe and brown other side.
6. Slide crepe out of pan and continue process with remaining batter. Stack crepes as you finish. Refrigerate until needed.

Suzette Sauce:

3 oz sugar
1 orange (zested and cut in half)
½ lemon (zested and cut in half)
2 oz butter, unsalted
½ oz liqeur, orange-flavored
½ oz cognac

1. In saucepan, heat sugar until it dissolves and begins to melt. Stir in orange and lemon zest. Add butter and squeeze the juices of orange and lemon. Continue cooking until mixture is the consistency of syrup. Add the orange liqueur.
2. Dip crepes individually and fold into squares. Add cognac and allow to heat for a few seconds.
3. Ignite liqueur by tilting pan towards the gas flame burner. Shake pan gently and spoon sauce over crepes until flame dies down.
4. Remove crepes and serve warm with remaining sauce ladled over each serving.


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