Skillet Crepe Suzette is sheer perfection for dessert or a fancy breakfast! Crispy crepes and soft orange butter melted inside make these a surprise to anyone who eats them.
- 2 eggs
- 3/4 cup Flour
- 1/2 cup Milk
- 1/8 tsp Salt
- 1/2 tsp Sugar
- 1/3 cup Cold Water
- 1 Tbsp Canola (or Vegetable) Oil
- 1 Tbsp Butter, melted + More for Skillet
Orange Butter Filling
- 6 Tbsp Unsalted Butter, melted
- 1/4 cup + 2 Tbsp Sugar
- 1 Tbsp Grated Orange Zest
- 1/3 cup Orange Juice
- 1/4 cup Grand Marnier
- 2 Tbsp Cognac, optional
- In a medium bowl, whisk together all ingredients for the crepes until the batter is smooth. Set it aside while the pan pre-heats.
- Heat a crepe pan, or 8 inch non-stick skillet over medium high heat. Brush the skillet with melted butter, and add in between 2-4 Tbsp of batter, swirling the pan to distribute the batter.
- Once the edges of the crepe start to curl up – about 1 minute- gently flip the crepe and cook on the other side until a few brown spots appear on the bottom. Place them onto a plate or cookie sheet and set aside.
- Repeat with remaining batter.
- In a food processor, blend together the butter, 1/4 cup sugar, and orange zest.
- Add in the orange juice until a soft paste forms.
- Preheat your oven broiler and move rack to the top.
- Place about 2 tablespoons of butter on the center of each crepe, and fold the crepes into quarters.
- Place the crepes on the baking sheet, sprinkling with the last 2 tablespoons of sugar, and place them under the broiler to allow them to crisp up for about 2 minutes.
- In a sauce pan, heat up the grand marnier and cognac. CAREFULLY, light the mixture on fire to burn off the alcohol. IT WILL IGNITE!
- Once the flames have disappeared, pour or spoon over the crepes, and serve.
From the man who can do no wrong – Jacques Pepin
Keywords: Crepe, Orange, Cast Iron, Dessert, French