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French Crepes Suzette Recipe
Let me show you how to make these homemade thin crepes in a sugary orange and Grand Marnier sauce... This crepes suzette recipe is a must try!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 small or 6 large crepes
Calories per serving 410 kcal
Ingredients
- 2 oz plain flour (55 g), sifted
- ½ cup whole milk (120 ml)
- 2 tbsp water
- 3 oz unsalted butter (80 g), melted
- 1 tbsp caster sugar
- 1 egg
- salt
Instructions
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Sift the flour over a large bowl. Then add the milk, water, a tablespoon of caster sugar, 2 tablespoons of melted butter, the egg and a pinch of salt.
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Whisk until you get a glossy and airy batter. Put it aside for 10 minutes. Then place a small non-stick pan over high heat and let it warm through for 7 minutes until it is hot. Turn the heat back to medium and wait for 7 more minutes. Brush the pan with a little melted butter.
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Add a spoonful of crepe batter (depending on how large your pan is, I made small crepes) but not too much, the crepes have to be very thin.
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Move the pan around a bit to spread the batter evenly.
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Bake the crepe for 2 minutes or until the edges look brown. Then check the bottom side if it looks golden enough.
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Flip the crepe over using a spatula. Bake it for another 2 minutes or so.
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Transfer the crepe onto a clean plate and cover with tinfoil to keep the crepes warm. Brush the hot pan lightly with extra melted butter, then add an extra spoonful of crepe batter and keep baking crepes until the batter is used. Once the crepes are baked, place them aside for now until needed later.