Recipe: Crepes Suzette

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.

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.

Join the Discussion

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

Please note that The Atlantic's account system is separate from our commenting system. To log in or register with The Atlantic, use the Sign In button at the top of every page.

blog comments powered by Disqus

Video

A Stop-Motion Tour of New York City

A filmmaker animated hundreds of still photographs to create this Big Apple flip book

Video

The Absurd Psychology of Restaurant Menus

Would people eat healthier if celery was called "cool celery?"

Video

This Japanese Inn Has Been Open For 1,300 Years

It's one of the oldest family businesses in the world.

Video

What Happens Inside a Dying Mind?

Science cannot fully explain near-death experiences.

More in Health

From This Author

Just In