Crepe Suzette

Crepe Suzette is a classic French dessert, known for its decadent orange-butter sauce and often flambeed with Grand Marnier for a touch of elegance. However, crepes can also be enjoyed in savory variations, especially when made with buckwheat flour, as is the tradition in Brittany, where they are known as galettes Bretonnes. Whether sweet or savory, crepes are a versatile and beloved dish enjoyed around the world!

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Crepe Batter

Gather all dry ingredients in a large bowl. Separately, mix milk and eggs. Pour liquid in dry the ingredients gradually and whisk. Scrape down the sides of the bowl and continue mixing with the immersion blender. Add flavorings and melted butter. Sieve and let batter rest for an hour or up to 24 hours at room temperature.

Beurre Suzette

Beurre Suzette can be made in advance. Prior to service, rewarm it and give a quick emulsion using an immersion blender. In a hot pan, cook sugar to a light amber caramel, and whisk in butter. At this juncture, butter turns into beurre noisette/hazelnut butter - Add orange juice and reduce to desired consistency; for about 20 minutes on medium-low heat. Some prefer the orange butter sauce on the runny side, others like it more sirupy. The more you reduce the sweeter it becomes.

Cooking Crepes

Crepes can be cooked up to 2 days in advance and wrapped in plastic film. Heat up nonstick crepe pans. Use a folded paper towel to grease pans with a mixture of melted butter and oil, or use clarified butter. Cook until underside borders is golden and top is just set. Loosen edge of crepe with a heatproof spatula, then flip and cook for about 40 seconds (do not over cook). Stack crepes on top of each other. Fold crepes into triangles, or cylinders. Top crepes with some julienned poached oranges, warm beurre suzette, and flambée with Grand Marnier. Enjoy!

Storage

Crepes can be stored for up to a week in the refrigerator wrapped in cling.

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