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Suzette Crepes

These gentle Suzette Crepes filled with a bright orange-butter sauce bring warmth and comfort, perfect for celebrations or lazy weekends.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crepes
  • 1 cup all-purpose flour
  • 1.5 tbsp granulated sugar
  • 1/8 tsp salt
  • 2 large eggs Beaten
  • 1/2 tsp vanilla extract
  • 3/4 cup whole milk
  • 1/2 cup water
  • 3 tbsp unsalted butter For greasing the pan
For the orange-butter sauce
  • 1/2 cup castor sugar
  • 1/2 cup unsalted butter
  • 1 tsp thinly sliced orange peel
  • 3/4 cup orange juice Freshly squeezed for best flavor
  • 1/3 cup chicken broth Adds a savory balance

Method
 

Preparation
  1. In a mixing bowl, whisk together the flour, sugar, and salt until well combined.
  2. In another bowl, beat the eggs with vanilla extract. Gradually add the milk and water to the egg mixture while whisking continuously.
  3. Slowly pour in the dry ingredients while mixing until you have a smooth batter. Let it rest for about 30 minutes.
Cooking the crepes
  1. Heat your non-stick skillet over medium heat and melt a small amount of butter.
  2. Pour about 1/4 cup of batter into the pan, tilting it to spread the batter evenly across the surface.
  3. Cook for 1-2 minutes until lightly golden, then flip using a spatula and cook for another minute on the other side.
  4. Repeat with remaining batter, stacking cooked crepes on a plate.
Making the sauce
  1. In a saucepan over medium heat, combine castor sugar and unsalted butter until melted and bubbly.
  2. Stir in thinly sliced orange peel and cook for an additional minute.
  3. Add orange juice and chicken broth. Simmer until slightly thickened.
Assembling the dish
  1. Fold each crepe into quarters and place them in the warm orange sauce. Allow them to soak for about one minute.
  2. Serve the crepes warm, spooning the orange-butter sauce over each plate.
  3. Garnish with extra thin orange peel or a light dusting of powdered sugar.

Notes

Leftover crepes can be stored in the refrigerator for up to 2 days, while the sauce can last for up to 3 days. Rewarm both before serving.