Crêpes Suzette

Takes 45 minutes | Serves 6 |

Ingredients

2 large eggs
100 g all-purpose flour
120 ml whole milk
0.5 tsp granulated sugar
0.125 tsp salt
80 ml cold water
1 tbsp canola oil
1 tbsp unsalted butter, melted
120 g unsalted butter, softened
200 g granulated sugar
0.5 tbsp finely grated orange zest
80 ml fresh orange juice
45 ml orange liqueur (such as Grand Marnier or Cointreau)
1 tbsp cognac

Steps

Crêpes

• Whisk together eggs, flour, milk, sugar, and salt in a medium bowl until smooth; batter will be thick. Whisk in water, oil, and melted butter until well combined.
• Heat a 10-inch crêpe pan or nonstick skillet over medium-high and brush with butter. Add 3 tablespoons batter and quickly tilt skillet to evenly distribute batter. Cook until the edges of the crêpe curl up and start to brown, about 45 seconds.
• Flip the crêpe using a long spatula; cook until a few brown spots appear on the bottom, 10 to 15 seconds. Transfer the crêpe to a baking sheet. Repeat process with remaining batter to make about nine more crêpes, wiping skillet clean and lightly buttering skillet a few times as necessary between crêpes.

Orange-Butter Sauce

• Process butter, 1/3 cup sugar, and orange zest in a food processor. With processor running, gradually add orange juice until incorporated.
• Spoon butter mixture into a 12-inch flameproof skillet; cook over medium, stirring occasionally, until bubbling, 2 to 3 minutes. Continue to cook, stirring occasionally, until mixture is syrupy, about 3 minutes.
• Reduce heat to low. Working with 1 crêpe at a time, dip both sides of crêpe in sauce using 2 forks or silicone spatulas; fold into fourths with prettiest side facing outward. Lift and let excess sauce drip off; transfer folded crêpe to a baking sheet. Repeat process with remaining crêpes, scraping down sides of skillet as needed.
• Transfer folded crêpes back to skillet, overlapping slightly as needed to fit all 10 crêpes in skillet; scrape any excess sauce on baking sheet back into skillet. Sprinkle crêpes with remaining 2 tablespoons sugar. Increase heat to medium. Add Grand Marnier and cognac; carefully ignite sauce using a long-handled lighter. Carefully spoon flaming sauce over crêpes using a long-handled, heatproof spoon until flames subside, about 30 seconds. Transfer crêpes to a platter; spoon any extra sauce over top. Serve immediately.