Recipe: Crepes Suzette

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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.

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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.
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