Crepes Suzette

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 0.5 cup whole milk
• 0.5 cup water
• 0.25 teaspoon salt
• 2 tablespoons butter, melted
• 4 tablespoons butter for cooking
• 0.5 cup granulated sugar
• 2 tablespoons butter for sauce
• 2 tablespoons orange zest
• 0.5 cup fresh orange juice
• 2 tablespoons lemon juice
• 2 tablespoons Grand Marnier or Cointreau liqueur
• 1 tablespoon cognac or brandy, optional

Instructions

1. Combine flour and salt in a large mixing bowl
2. Make a well in the center and add eggs, then gradually add milk and water while stirring
3. Beat until smooth, then stir in 2 tablespoons melted butter
4. Let batter rest for 30 minutes at room temperature
5. Heat an 8-inch nonstick skillet or crepe pan over medium-high heat and lightly butter it
6. Pour 2-3 tablespoons batter into the pan and tilt to spread evenly
7. Cook until the bottom is light brown, about 1-2 minutes, then flip and cook the other side for 30 seconds
8. Transfer crepe to a plate and repeat with remaining batter
9. In a large shallow skillet, melt 2 tablespoons butter over medium heat
10. Add sugar, orange zest, orange juice, and lemon juice, stirring until combined
11. Fold each crepe into quarters and place into the orange sauce
12. Heat through for 1-2 minutes, turning gently to coat
13. If using alcohol, warm cognac and liqueur in a small pan, pour over crepes, and carefully ignite if desired
14. Serve immediately while warm

Notes

• Use a crepe pan or non-stick skillet for best results
• Thin crepes require tilting the pan quickly after pouring batter
• Prepare crepes in advance and stack between parchment paper, then refrigerate or freeze until ready to sauce
• The sauce can be made 1 day ahead and reheated before serving
• For flambéing, use long-handled utensils and ensure proper ventilation
• If alcohol is omitted, the dish is still delicious with just the citrus sauce