Crepe Suzette (No alcohol Orange Butter Crepe)

Named after a young Frenchwoman, Suzette, who allegedly first tasted this delectable treat. Legend has it that the dish came to be when Suzette's pancakes accidentally caught fire, and someone doused them with a concoction of citrus and liqueur, resulting in the beloved Crepe Suzette we know today.

Course Breakfast, brunch, Dessert

Cuisine American, French

Keyword crepe, crepe suzette, orange crepe

Prep Time 5

Cook Time 25

Total Time 30

Servings crepe

Calories 244

Author Mary Thatcher

Equipment

1 crepe maker or non-stick skilet

Ingredients

For Crepe Batter

1¼ cup milk whole or 2 percent
2 eggs
2 tbsp sugar
2 tbsp butter
¼ tsp salt
¼ tsp vanilla optional
1 cup flour

For Orange Butter

⅓ cup sugar
⅓ cup butter
¾ cup orange juice fresh
1 tbsp lemon juice fresh
2 tsp orange zest

Instructions

Make and Cook the Crepe Batter

Add milk, sugar, egg, softened butter, salt, vanilla, and flour to the blender. Blend until smooth for about 1 minute. Rest the batter for about 5 minutes. Meanwhile, prepare orange and lemon juice.
Heat the skillet over medium heat and brush it with butter. Pour about 2 - 3 tablespoons of batter onto the skillet and tilt it to spread the batter thinly. Cook the crepe for about 30 seconds on each side or until the edges curl up and start to brown. Arrange the crepes on a serving plates.

Make the Orange Butter Sauce.

Heat a saucepan over medium heat, then add sugar, butter, fresh orange and lemon juice, followed by orange zest. Stir continuously until the sauce thickens. If your orange juice includes pulp, it should thicken and reduce within 5 minutes. If using juice without pulp, it may take about 10 minutes.

Serve

Drizzle the orange butter sauce over the crepes or dip each crepe individually to ensure saturation with the sauce. Then, enjoy!

Video

@stickyricethaikitchen
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♬ I Can Feel It v3 - Nick Sena and Danny Echevarria

Nutrition