Crêpes Suzette

Preparation

Step 1: Make the crêpe batter

In a large bowl, sift the flour and make a well. Add the eggs, vanilla sugar and salt.

Whisk while pouring in the milk little by little, until the batter is smooth and runny.

Add the melted butter and mix well. Let the batter rest for 20 minutes at room temperature.

Step 2: Cook the crêpes

Heat a large non-stick skillet over medium heat with a small knob of butter.

Pour in a ladleful of batter and swirl the pan to spread it into a thin even layer.

Cook each crêpe for 1 to 2 minutes per side, until lightly golden.

Stack the cooked crêpes on a plate and set aside.

Step 3: Prepare the orange sauce

Wash the oranges thoroughly. Zest 2 of them with a zester, avoiding the bitter white pith.

Juice all 4 oranges to get about 200 ml of juice.

In a large skillet, melt the butter with the sugar over medium heat. Stir until dissolved.

Add the orange juice and zest. Let it reduce for 3 to 4 minutes, until the sauce thickens slightly and becomes syrupy.

Step 4: Coat the crêpes

Fold each crêpe in four (in half, then in half again) and place them in the skillet with the sauce, slightly overlapping.

Heat for 2 minutes in the sauce, turning once to coat both sides well.

Step 5: Flambé with Grand Marnier

Pour the Grand Marnier over the crêpes in the hot skillet.

Tilt the pan slightly to ignite the alcohol from the burner flame, or use a long match.

Let the flames die out naturally — this takes 30 to 60 seconds.

Step 6: Serve immediately

Serve the crêpes Suzette as soon as the flames are gone, spooning the remaining orange sauce over them.

Garnish with fresh orange zest and serve at once. This dessert loses all its charm as it cools.