Crêpes Suzette

Adapted from a Julia Child recipe. For 6 to 8 people.

Crêpe batter

1 1/3 cups of flour
2 eggs
1 Tbsp of sugar
2 cups of milk (+ 1/2 cup of water for lighter crêpes)
2 tsp of oil
1 Tbsp of orange liqueur (Grand Marnier)
Salt

  • Beat the eggs with the sugar, add the flour and the milk.
  • Mix in the oil, liqueur and salt.
  • Adding 1/2 cup of water to the initial crêpe batter will make these dessert crêpes much lighter.
  • Let rest for at least one hour.

Orange butter

For about 20 to 24 crêpes.

1/4 cup of sugar
The orange part of the skin of 1 orange
1/4 lb of unsalted butter cut into pieces
1/4 cup of strained orange juice
2 Tbsp of orange liqueur

  • Finely blend the sugar and the orange skin in a food processor.
  • Add the butter by pieces and blend until smooth and fluffy.
  • Cream in the orange juice by droplets and add the liqueur.

Final cooking

For about 8 crêpes.

1/4 of a cup of cognac