Crepe Suzette is a classic French Dessert consisting of a crepe and a buttery orange flavored sauce. This decadent dessert is easy to make at home. There is 2 easy steps to make it. But, simple and easy to follow.

First Step: Making the Crepe

Ingredients for the Crepe:
2 cups of all purpose flour
4 tbsp. of granulated sugar
1/2 tsp of kosher salt
2 eggs, lightly beaten
2 cups of whole milk
4 tbsp. of melted unsalted butter
plus more for frying

For the Orange Sauce

juice from 3 fresh Oranges
(will yield about 1 1/3 cup of juice after straining)
3 tbsp of sugar
(depending on how sweet your orange is, you can add more)
1/2 stick of unsalted butter at room temperature
zest or rind from 1 orange
pinch of salt
1 tbsp or 2 of orange liqueur such Grand Marnier (optional)

Here's how to make it:
For the Crepe's
Lightly beat your eggs and set aside
Place the flour, sugar and salt in a mixing bowl. Using a wire whisk mix to combine. Make a well in the middle of the dry ingredients and pour the beaten eggs, slowly mixing in with the dry ingredients, gradually adding the milk until it is all incorporated. Add the melted butter and the orange rind. Mix well until there is no more lumps.
Set this crepe batter aside for 30 min or in the fridge before cooking. I suggest overnight. As it results to a more soft, tender and moist crepes.

How to cook:
first melt another 1/2 stick of unsalted butter for frying
Mix your Crepe Batter to free it form lumps or any separation or foam that formed on the top as it was sitting.

Now on a med low heat. Brush the crepe pan lightly with the melted butter before pouring the crepe batter to prevent it from sticking.
Leave it for a few min or so, shake the pan. When the crepe moves as you shake the pan. It is ready to flip. Wait a few more seconds on the other side to cook. Set aside and repeat the cooking process until you finish cooking all the crepe batter.

As it cools. Prepare the Orange Sauce.

Orange Sauce:
Zest or using a microplane get the rind from one orange.
Roll the oranges before juicing will break the pulp inside and will give you more juice. Strain and place on a small saucepan together with the 1/2 stick room temp. butter, sugar and salt. adding an orange liquor is totally optional.
On a medium hight heat. Bring it to a boil. Let it reduced and thicken.
to a glistening golden yellow orange sauce.

While the sauce is still warm. Drizzle or pour it over your stack of Crepes and serve warm.

This is also good serve with some fresh fruits like slices of peaches, raspberries, blackberries or blueberries. My family love this for dessert, snack or even for breakfast.

I hope you'll like it!

yensweethaven