CREPES SUZETTE

Serves: 8

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CREPES SUZETTE

Ready in: 50 MinTotal time: 50 Min

Make your own crepes from scratch, or buy Melissa’s ready-made crepes for a sensational substitute!

Ingredients

FOR THE CREPES:

• 2 cups whole milk
• 1 1/2 cups all-purpose flour
• 4 large eggs
• 1 tablespoon unsalted butter, melted
• 3 teaspoons granulated sugar
• 1/2 teaspoon salt
• Cooking Spray

FOR THE SAUCE:

• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 1 cup fresh orange juice
• Zest of 1 orange
• 3 tablespoon unsalted butter, chilled
• 1/2 cup Grand Marnier
• Mint sprigs, for garnish

Instructions

1. For the crepes, Combine the milk, flour, beaten eggs, melted butter, sugar and salt in a mixing bowl and whisk until smooth. Refrigerate the crepe batter for 1 hour.
2. Heat a small sauté pan or crepe pan over medium heat and lightly coat the pan with cooking spray. Heat the pan for 15 seconds. Pour a 1/4 cup of the batter into the pan, tilting it to allow the batter to form an even, thin layer. Cook until the crêpe is lightly brown on the bottom and the top is set; flip over with a spatula and cook until the second side is golden. Remove the crêpe from the pan and continue with the remaining batter. (The crêpes can be made a day ahead; just set the stack on a plate, cover tightly with plastic wrap, and keep in the refrigerator.)
3. For the sauce, heat a large sauté pan over medium heat. Add the sugar and lemon juice to the pan and stir until the sugar starts to caramelize. Add the orange juice and orange zest and cook for 1 minute, stirring until the sauce is smooth and the caramel has been incorporated. Add the butter, one tablespoon at a time, whisking to combine, then add the Grand Marnier, and continue stirring for 2 minutes, or until the sauce has slightly thickened.
4. Reduce the heat to low and add 1 crêpe to the pan and coat it with the sauce. Using tongs, fold the crepe into quarters. Move the crêpe to one side of the pan and repeat with the remaining crêpes.
5. Add the cognac to the pan, step back from the pan as far as possible, and carefully tilt the pan toward the flame to ignite the alcohol. (Or, use a long-handled candle lighter.) Let the flame burn out, increase the heat to high, and reduce the sauce for 20 seconds, until it reaches a light, syrupy consistency.
6. Serve the crepes with sauce and mint sprigs for garnish.

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