CRÊPES SUZETTE

CRÊPES SUZETTE

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a blender, combine the milk, eggs, flour, 2 tablespoons of butter, and the salt and blend until smooth. Add 1 tablespoon of the Grand Marnier and the zest of 1 orange. Let the batter rest for 1 hour or overnight in the refrigerator.

Step 2

Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish.

Step 3

In a small bowl, with an electric mixer on medium speed or by hand, cream the butter, confectioners’ sugar, and remaining orange zest together until smooth. Mix in the orange juice and remaining 1 tablespoon Grand Marnier.

Step 4

Heat a 12-inch nonstick skillet over medium heat until hot. Dab a paper towel with soft butter and lightly coat the inside of the pan. Pour 1/4 cup of the batter into the pan, swirling as you go so that it evenly covers the entire bottom. Cook until the edges start to brown lightly, 1 to 2 minutes. Flip the crêpe and cook the other side for 1 minute longer. Stack the cooked crêpes on a large plate. Repeat to make 8 crêpes.

Step 5

Smear 2 tablespoons of the orange butter over each crêpe and fold it into quarters. Transfer them to the prepared baking dish. Bake until warm, about 5 minutes.

Step 6

Traditionally, Crêpes Suzette are flamed at the table. Warm a few tablespoons of Grand Marnier in a saucepan, dim the lights, then ignite it. It will be dramatic as you pour the flaming Grand Marnier over your crêpes tableside— though, be mindful not to set your house on fire in the process.