Although crepes suzette appears on the menus of many five-star restaurants across the world, this orange recipe is simple enough for any home cook to master in the first try! Secret: I have actually made this and eaten it for dinner before. It's that good!
Melt butter in large skillet over medium heat. Stir in the sugar, zest, juice, and liqueur. Stirring constantly, reduce sauce to ⅔ cup.
Very delicately add each crepe to the pan—one at a time—and coat it in the sauce. (We used a fork rather than a spatula for this.) Fold each one in quarters, and arrange three on each plate, repeating until each crepe has been dipped and plated. You may overlap them or arrange in a circle as we did in the picture above, with a scoop of ice cream in the middle and extra sauce over the top. Scrap up the extra bits of orange zest and add orange slices as your garnish.
Adults only: If you wish to flambé the sauce, reserve two tablespoons and add three more of brandy. Stir together and remove the pan from the heat. Ignite with a match and pour the flaming sauce over the crepes. Important Note: You should only ignite the sauce using a metal pan; do not use a non-stick pan. Please exercise due caution and remove all flammable materials (dishcloths, etc) from the work area. For more about pans, read Choosing the Best Crepe Pan.
Yield: 4 servings (3 folded quarters each)
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