French Crêpes Suzette with Orange Butter Caramel and Flambéed Grand Marnier

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups whole milk
• 2 tbsp melted unsalted butter, plus more for the pan
• 1 tbsp sugar
• Pinch of salt
• 1 tsp vanilla extract
• For the orange butter sauce:
• 6 tbsp unsalted butter
• 1/2 cup freshly squeezed orange juice (about 2 large oranges)
• Zest of 2 oranges
• 3 tbsp sugar
• 2 tbsp Grand Marnier or Cointreau
• Orange segments and powdered sugar for garnish

Instructions

1. Make the batter: whisk flour, eggs, milk, melted butter, sugar, salt, and vanilla until completely smooth. Rest at room temperature for 30 minutes — this relaxes the gluten and gives silky crêpes.
2. Heat an 8-inch non-stick skillet over medium heat. Brush lightly with butter. Pour 3 tbsp of batter and immediately swirl the pan in a circular motion to spread the batter thinly across the entire surface.
3. Cook 60-90 seconds until the edges look dry and lacy and the bottom is pale golden. Flip with a thin spatula and cook 30 seconds more. Stack finished crêpes on a plate. Repeat to make 10-12 crêpes.
4. Make the orange butter sauce: melt butter in a wide skillet over medium heat. Add sugar and cook 2 minutes until it starts to caramelize to a light amber color. Add orange juice and zest — it will sizzle dramatically.
5. Stir until the caramel dissolves into the juice. Simmer 3-4 minutes until slightly thickened and glossy.
6. Fold each crêpe into quarters (a fan shape). Arrange in the sauce in the pan, overlapping slightly. Spoon sauce over each one. Heat 1 minute.
7. Remove pan from heat. Pour Grand Marnier over the crêpes. If desired, carefully tilt the pan to ignite (or use a long lighter) for the classic tableside flambé. Shake until flames die. Serve immediately with orange segments and a dusting of powdered sugar.