This crêpes suzette recipe is so easy and so delicious. If you have never had crêpes suzette you need to try this recipe out. They are the perfect breakfast for a special occasion (or any occasion really). I adapted this recipe from Bon Appétit magazine. The original recipe calls for Grand Marnier which I choose to leave out. Something I learned however from the original recipe is that brown butter is the key to a good crêpe. Do not skip on browning the butter! It honestly elevates the flavor of the crêpe so much and is key to making these crêpes the best you’ve ever had. I love topping my crêpes with fresh whipped cream and lots of fruit, but these crêpes are good just on their own as well.
Crêpe batter:
-3/4 C. All purpose flour
-Pinch of kosher salt
-1 Tbs. granulated sugar
-3/4 C. milk (any kind)
-4 Tbs. browned butter
-1/2 C. sourdough starter (this is not necessary but add it if you have it)
-3 large eggs
Orange lemon butter:
-6 Tbs. softened butter
-1/4 C.+ 2Tbs. granulated sugar
-1/2 Tbs orange zest
-1/2 Tbs lemon zest
-2Tbs orange juice
For the crêpes first place butter in a pan to brown. Cook on medium/high heat until butter starts to foam and browned. Let cool. Nest whisk flour, salt, and sugar in bowl to combine. Add in eggs and whisk till smooth. Next stream in milk while whisking and mix till combined. Then stream in brown butter and mix until fully incorporated. Next add in your starter (if using) and mix to incorporate. Place batter in a air tight container and place in fridge for at least 2 hours or up to 12.
For the lemon orange butter combine the softened butter, 1/4 C. sugar and zest from lemon and orange. Slowly stream in the orange juice while still mixing the butter mixture. Set aside.
Bake crêpes in a pan using non stick spray. Pour about 2-3 Tbs. of the batter into the pan and swirl to coat all of the pan. Bake first side for about 45 seconds then flip and other side for another 15 seconds. Remove from heat and repeat with rest of batter.
Lastly fold the crêpes in half, then in half again so that they look like a triangle. Place 2 tsp. of the lemon orange butter into a pan on medium/high heat and let melt. Add in 4 folded crêpes and sprinkle with some of the remaining 2Tbs. of granulated sugar. Let crêpes bake and caramelize on first side of about 1-2 min. and flip cooking other side for another 1-2 min. Repeat with remaining crêpes.
Top crêpes with whipped cream, fresh fruit, vanilla ice cream, Nutella or whatever you like and enjoy.
To see how these Crêpes are made go to my highlights @jaimesbakes.
Jaimes Bakes 