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Cooking
French Delight: Crêpes Suzette
· 4 servings
Watch out for lumps
Whisk the eggs with the milk, melted butter, sugar, and a pinch of salt. Gradually add the sifted flour, whisking constantly so no lumps form in the batter.
Rest for an hour
Let the lovely smooth crêpe batter rest in the fridge for at least an hour so all the ingredients can come together.
Fry in butter
I fry the crêpes in a nonstick crêpe pan – they flip beautifully in it. I grease the pan with a small piece of butter for the first crêpe, and after that it takes care of itself.
Thin batter
Pour the batter into the pan with a ladle, then immediately swirl the pan to spread it evenly across the surface. Try to pour a really thin layer so the crêpe turns out delicately thin.
Practice flipping the crêpes
Flip the crêpe the moment it's nicely loosened and no longer sticking to the pan, and once the surface has set with no runny batter left. Flip it however you can – with a spatula or tossed in the air. Practice makes perfect – a few dropped crêpes are worth the fun.
Orange sauce
Peel one orange and cut it into small pieces. Squeeze the remaining two oranges as thoroughly as you can, letting some bits of pulp in too.
Caramelize
Melt the butter in a saucepan, sprinkle in the sugar, and let it melt and caramelize.
Add the orange juice and liqueur
Once it's nicely golden-brown, pour in the orange juice and the liqueur. Reduce the sauce and stir in the orange pieces.
Serving
Dip each crêpe into this sauce one by one, folding it in half and then in half again. Plate it up, garnish with the orange pieces from the sauce, drizzle with cognac, and flambé.