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May 6, 2010 / Sarah

National Crepe Suzette Day

I was a little weary about this… For some reason it just didn’t seem like all of the ingredients would come together in an appetizing way.  But maybe it’s also because I am so accustomed to savory crepes as opposed to a sweeter crepe.  But I have never made crepes before and I think that was the only driving force behind me actually following through with this Food Holiday. 

Making crepes always seemed a little daunting to me.  I had this idea in my head that you had to be quick as a fox and spread the batter over the whole pan instantly or they’d be ruined.  Well, you have to be pretty quick, but you have time to put the bowl of batter and your ladle down before you do anything with the batter in the pan.  Ok, I’m saying that, but my crepes weren’t perfectly smooth so maybe I’m wrong.  But either way, they still tasted and looked like crepes so I’m pretty sure that’s acceptable.

Crepes Suzette
Adapted from Bobby Flay

1 1/2 cups all-purpose flour
Pinch salt
3 eggs
1/2 cup plus 2 tablespoons sugar, divided
2 cups skim milk
3 tablespoon triple sec
1 teaspoon vanilla extract
1 tablespoon plus 2 teaspoons orange zest, divided
1/2 cup butter
1 1/2 cups orange juice
2 oranges, peeled and sectioned

  1. Whisk together the flour and salt in a medium bowl. Whisk together the eggs and 1/2 cup sugar in a separate large bowl then whisk in 1 1/2 cups of the milk, 1 tablespoon triple sec, vanilla extract, and 1 tablespoon orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for at least 30 minutes.
  2. Heat an 10-inch skillet over medium heat for about 1 minute. Add 1/2 tablespoon butter and swirl to cover the entire pan. When the butter is sizzling, pour 3/4 of a ladle full of batter onto the middle of pan. Swirl the pan to distribute the batter over the entire pan. Cook 45 to 60 seconds, or until lightly golden brown then flip and cook on the other side for about 20 seconds. Remove the crepe from the pan onto a plate and repeat with the remaining batter.
  3. Once all crepes have been cooked, bring the orange juice to a boil in the same pan. Stir in the remaining sugar and zest and cook until the sugar has melted and the mixture is slightly reduced. Remove from the heat and add the remaining triple sec and the sectioned orange.
  4. Place one crepe at a time into the orange juice mixture. Leave for 1 minute to absorb some of the liquid. Remove the crepe, roll into a cylinder and place on serving platter. Repeat for each crepe. Top each crepe with some of the orange sections and drizzle with any remaining sauce.


Leave a Comment
  1. Ashley / May 6 2010 5:03 pm

    Yummy — did not know it was national crepes suzette day! Great job — they look perfect to me!


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