Step 1For the crȇpes: In a blender, pulse the milk, flour, butter, sugar, orange liqueur, vanilla, salt, and eggs until smooth. Transfer the batter to a medium bowl or pitcher; cover with plastic wrap and refrigerate for at least 1 hour and up to overnight.

Step 2Use a paper towel to rub a thin coat of oil on an 8-inch nonstick skillet. Set the skillet over low heat. Whisk the crȇpe batter, then pour 3 tablespoons of the batter into the pan, swirling it around to cover the surface. Cook until set, 1 to 2 minutes. Carefully lift the edge of the crȇpe with a thin spatula and, using your fingers, flip it quickly. Cook the crȇpe for about 1 minute more on the other side. Slide it out of the pan and stack on a plate. Repeat with the remaining batter, rubbing the pan with oil as needed.

Step 3Carefully fold each crȇpe into quarters (fold in half, then in half again).

Step 4For the sauce: In a medium bowl, combine ¼ cup of the sugar and the orange zest. Using clean hands, rub the zest into the sugar to release the oils. Whisk in the orange juice.

Step 5Transfer the orange juice mixture to a large stainless steel skillet. Add the butter and bring to a simmer over medium heat, stirring frequently, until well combined and slightly thickened, 2 to 3 minutes. Working with 1 crȇpe at a time, use 2 rubber spatulas to dip the folded crȇpes into the sauce on both sides; transfer to a baking sheet.

Step 6Carefully return the folded crȇpes to the sauce and sprinkle with the remaining 2 tablespoons sugar. Turn off the heat and pour in the orange liqueur. Using a long-handled barbecue lighter, very carefully ignite the liqueur. Use a long-handled spoon to spoon the flaming sauce over the crȇpes.

Step 7Serve the crȇpes with any extra sauce spooned over the top.

Crêpes Suzette

Ingredients

For the Crȇpes:

For the Sauce:

Directions

Desserts