Seed Oil Free Crepes Suzette with Orange Sauce
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Learn more →Ingredients
4 servings
For the crepe batter
- ¾ cup all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp fine salt
- 2 large eggs
- 1 cup whole milk
- ¼ cup water
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
- 1 tsp finely grated orange zest
- 1 tsp unsalted butter, for the pan
For the orange sauce
- 4 tbsp unsalted butter
- ⅓ cup granulated sugar
- 1 tbsp finely grated orange zest
- ¾ cup fresh orange juice (from about 2 large oranges)
- 1 tbsp fresh lemon juice
- 3 tbsp grand marnier or cointreau
- 2 tbsp cognac or brandy
For serving
- powdered sugar, for dusting (optional)
- fresh orange slices or segments, for serving (optional)
Instructions
- 1
Make the batter: whisk together the flour, sugar, and salt in a medium bowl. In a separate bowl or blender, combine the eggs, milk, water, melted butter, vanilla extract, and orange zest. Pour the wet ingredients into the dry and whisk until completely smooth with no lumps, or blend for 20 seconds. The batter should be thin — closer to heavy cream in consistency than pancake batter. Cover and rest at room temperature for 30 minutes to allow the flour to fully hydrate.
- 2
Heat a 10-inch nonstick skillet or crepe pan over medium heat. Add a small knob of butter (about 1/4 tsp) and swirl to coat the pan, then pour off any excess. Ladle about 3 tbsp of batter into the center of the pan and immediately tilt and swirl the pan in a circular motion so the batter spreads into a thin, even round. Cook until the edges look dry and lacy and the underside is pale golden, about 1 minute. Flip with a thin spatula and cook the second side for 20–30 seconds until just set. Slide onto a plate. Repeat with the remaining batter, stacking the crepes as you go — they will not stick. You should have 10–12 crepes.
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