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)

1. Combine all the crepe ingredients until smooth. Allow it to rest in the fridge about 20 minutes.
2. 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.
3. 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.
4. 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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