A classic French recipe for crêpes in orange sauce. Legend has it that the crêpes were named after a young French actress named Suzette. In France, an orange liqueur such as Grand Marnier or Cointreau is also added to the sauce — so if you have orange liqueur on hand, be sure to add it.
I got 10 thin crêpes out of this recipe.
Ingredients:
- Batter:
- 300 ml milk
- 100 g flour
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1 egg
- a pinch of salt
- Sauce:
- 50 g butter
- 2 tbsp sugar
- 2 small oranges (or 1 large)
- 1 tbsp cognac
Make the crêpes.
Combine the flour, sugar, and salt.
Add the vegetable oil and egg.
Pour in about one-third of the milk.
Mix until smooth (a whisk works best for this).
Pour in the remaining milk and whisk until fully combined.
The batter will be quite thin and should run off a spoon easily.
Lightly grease a preheated pan with vegetable oil (I do this with a paper towel twisted into a ball and dipped in oil).
Pour about 5 tbsp of batter into the pan (just under half a ladle).
As you pour, swirl the pan so the batter spreads evenly.
Cook the crêpe for about 20–40 seconds, until golden.
Flip the crêpe and cook for another 5–10 seconds.
The crêpe should be thin and almost translucent.
Stack the finished crêpes on a plate.
Cover the stack with something — such as a pot lid — to keep them from drying out.
Make the sauce.
Zest half an orange (the orange part only).
Juice one whole orange and the remaining half (I got about 150 ml of juice).
Place the butter and sugar in a pan.
Bring to a boil, then cook until lightly golden.
Add the zest and pour in the juice.
Bring to a boil and let it simmer for a couple of minutes.
Reduce the heat to low and add the cognac.
Place a crêpe in the sauce and coat it on both sides.
Fold it into quarters and warm through briefly.
Repeat with all the remaining crêpes.
Arrange the finished crêpes on a plate and garnish with segments from the remaining orange half.
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