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Blood Orange Crêpes Suzette
A lovely citrus infused sweet butter sauce is used to soak crepes before serving. Finishing them with a drizzle of reduced sauce and a side of ice cream or whipping cream makes these fancy enough for an elegant dessert or a fun brunch dish.
Prep Time 45 minutes
Cook Time 30 minutes
Servings 6
Ingredients
Crepes
- 1 1/2 cups AP flour, can use a cup for cup gluten free flour blend with binder as well.
- 1/4 tsp salt
- 3 large eggs
- 3 tbsp granulated sugar, optional
- 1 1/2 cups milk plus extra if needed
- 1 tbsp vegetable oil or butter, melted and cooled
- 1 tbsp lemon or orange zest
- Grapeseed, vegetable or avocado oil, or butter for frying up the crepes
Suzette Sauce, enough for 6 servings
- 4 tbsp 1/2 stick butter
- 1/2 cup freshly squeezed Blood Orange juice, plus the zest from one orange
- 1/3 cup sugar
- 1 tbsp fresh lemon juice, plus the zest of one lemon
- 2 tbsp Grand Marnier or Cointreau, optional
- 2 tbsp Brandy, optional
- 1 cup whipped cream, sweetened if desired, for serving, optional
- vanilla ice cream for serving, optional
Recipe Notes
Recipe Notes
Crepes
Resting the batter, for at least 30 minutes, or even in the fridge overnight allows the flour to absorb all the liquid, the glutens to relax, and any lumps to smooth out.
Having the oil and brush right there, plus a small offset spatula are key. You can even use this little spatula to spread out the final bit of batter to fill the pan.