Crêpes Suzette

These paper-thin French pancakes draped in an orange-butter sauce are breakfast theater—elegant enough to feel like a celebration, simple enough to pull off on a Wednesday morning.

Ingredients:

• 1 cup flour
• 2 eggs
• ½ cup milk
• ½ cup water
• ¼ teaspoon salt
• 2 tablespoons melted butter, plus more for the pan
• 100g butter for the sauce
• 50g sugar
• Zest and juice of 2 oranges
• 1 tablespoon Grand Marnier or brandy (optional)

Method:

1. Whisk flour and eggs together, then gradually add milk and water, stirring until smooth. Add salt and melted butter.
2. Heat an 8-inch nonstick skillet over medium-high heat. Lightly butter it, then pour in 3 tablespoons batter, tilting the pan immediately to spread it thin. Cook 1–2 minutes until the bottom is light golden, then flip and cook 30 seconds more. Transfer to a plate and repeat.
3. For the sauce, melt 100g butter in a large skillet with sugar and orange zest over medium heat until caramelized, about 2 minutes. Stir in orange juice and liqueur if using.
4. Fold each crêpe into quarters and arrange in the sauce. Warm through for 1 minute, spooning sauce over them.
5. Serve immediately with an extra drizzle of that glorious orange butter.

Full recipe inspiration from classic French cuisine →

Chef's tip: Make your crêpe batter the night before—it actually relaxes the gluten and makes them even more delicate and tender.