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Easy Crepe Suzette Recipe: Make Crepes Suzette for Breakfast, Brunch or Dessert by Donna John

Crepes Suzette is one of the most well-known crepe recipes, and is basically a crepe with an orange sauce. Heavenly. Here's an easy recipe to try. If you want to get fancy, pour a little brandy over the finished dish and flambé.
Cuisine: French
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Ingredients
- 1 cup flour
- 1/2 cup milk
- 1/2 cup water, minus 1 tablespoon
- 2 eggs
- 2 tablespoons butter, melted
- 2 teaspoons freshly squeezed orange juice
- 2 teaspoons orange zest
- dash of salt
- butter, for cooking
Sauce
- 1 1/2 cups freshly squeezed orange juice
- 2 tablespoons sugar
- 2 teaspoons orange zest
- 2 teaspoons Grand Marnier (or additional orange juice)
- fresh oranges, for garnish (optional)
- candied orange peel, for garnish (optional)
- Combine all the crepe ingredients until smooth. Allow it to rest in the fridge about 20 minutes.
- Add about 1 tablespoon of butter into a small skillet or crepe pan over medium-low heat. Pour in enough batter to coat the bottom of the pan (about 3 tablespoons). Cook for 1 minute, then loosen the edges and flip it over. Cook an additional minute.Repeat until all the crepes are made. Keep the cooked crepes on a plate covered with a paper towel.
- For the sauce, pour the orange juice into sauce pot. Add the sugar and orange zest. Bring to a boil and cook for about 5 minutes, or until thick and reduced. Remove from heat and stir in the Grand Marnier or additional orange juice.
- To serve, dip the crepes into the sauce, fold or roll and place on a plate. Garnish with orange segments and candied orange peel (get the recipe below), if desired. Drizzle with additional orange sauce.
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