We make Crepes Suzette every year for dessert for our New Year’s Eve dinner.  They are pretty easy to do.  The secret is to make the crepes and the orange butter ahead of time.

For the crepes:
1 cup all-purpose flour
3 eggs
3/4 cup whole milk
1/3 cup melted butter
2 Tablespoons sugar
Pinch of salt
3/4 cup water

1/4 cup melted butter for the pan

For the orange butter:
Zest of 1 orange
1/4 cup sugar
12 Tablespoons butter, cut into chunks
1/3 cup fresh orange juice

For flaming:
4 Tablespoons cognac
4 Tablespoons Cointreau or Grand Marnier

You will also need:
Mixing bowl
Wire whisk
Crepe pan or non-stick fry-pan
Pastry brush
Parchment paper
1/4 cup measuring cup
Large saute pan

Whisk together the flour, eggs, milk, melted butter, sugar and salt.  Whisk in the water.  Let the mixture rest in the refrigerator for at least an hour.

Prepare the crepes ahead of time to save time.  Set the crepe pan on the stove and turn the heat on to medium-high.  Brush the bottom of the pan with butter.  Whisk the batter well.  Pour 1/4 cup of the batter into the pan.  Turn the heat down to medium.  Tilt the pan and rotate it with your wrist to coat the bottom with the batter.


Cook for about 1 minute until the bottom is browned.  Flip the crepe over and cook on the other side for about 45 seconds.


Turn the crepe out onto a plate.  Put a piece of parchment paper over the crepe (to separate it from the next crepe).  Repeat the process until all of the batter is gone.  This should make about ten crepes.


To store, wrap the entire plate in plastic wrap and store in the refrigerator.

You can also make the orange butter ahead of time.  Put the orange zest, butter and orange juice in the bowl of the blender and process until the mixture comes together.  Gather up the orange butter and roll it into a log.  Wrap tightly in plastic wrap and store it in the refrigerator.

To finish the dish:
In a large saute pan over medium heat, melt the orange butter and cook for about 5 minutes.  The butter will bubble up and form a syrup.


Turn the heat down slightly and put one of the crepes into the pan, browned side up.  Working quickly, turn the crepe over to the other side.  Then fold it in half, then in fourths.  Move it to the side of the pan and repeat the process until the crepes have all been folded.


Pour the cognac and the orange liqueur over the crepes.  Tilt the pan into the flame (if you have a gas stove) or use a match to ignite.  (Careful!)


Spoon the flaming sauce over the crepes until the flames start to go out.  Place two or three crepes onto each serving plate.  Spoon any leftover sauce over the top.  Serve immediately.


Serves 4-5.

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