Recipe: Crepes Suzette

More

To make the crepes extra festive, I light the liqueur with a sparkler.

Makes 14 to 16

Ingredients for crepes

    • 2 cups flour
    • 4 eggs
    • 1 cup milk
    • 1 cup water
    • 1/2 teas. salt
    • 4 tbls. melted unsalted butter (I often use salted butter and do not add salt.)

Sauce for crepes

    • 3 oranges
    • 1 cup sugar
    • 1/2 lb. butter
    • 1/2 cup Grand Marnier liqueur

In a large mixing bowl, whisk together the flour and the dggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter, and beat until smooth.

Heat a lightly oiled 6 or 7 inch non stick egg pan over medium-high heat. I usually use two at once to make this process quick. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Grate the orange oeel of three oranges. Do not get the white pith.

Add 1 cup of sugar to the grated rind. Let sit for one hour.

In a sauté pan add the butter and slowly melt. Do not brown the butter.
Add the sugar and orange peel and, stirring constantly with a wooden spoon, cook until the sugar completely dissolves.

Fold the crepes into quarters and gently set into orange sauce.

Add the Grand Marnier, carefully, and it will flame up. Let it flame and reduce down for about a minute.

Serve right away.

Jump to comments
Presented by

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.
Get Today's Top Stories in Your Inbox (preview)

Why Are Americans So Bad at Saving Money?

The US is particularly miserable at putting aside money for the future. Should we blame our paychecks or our psychology?


Elsewhere on the web

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register. blog comments powered by Disqus

Video

The Death of Film

You'll never hear the whirring sound of a projector again.

Video

How to Hunt With Poison Darts

A Borneo hunter explains one of his tribe's oldest customs: the art of the blowpipe

Video

A Delightful, Pixar-Inspired Cartoon

An action figure and his reluctant sidekick trek across a kitchen in search of treasure.

Video

I Am an Undocumented Immigrant

"I look like a typical young American."

Video

Why Did I Study Physics?

Using hand-drawn cartoons to explain an academic passion

Writers

Up
Down

More in Health

From This Author

Just In