Classic Crepes Suzette Recipe With Grand Marnier Syrup

Gather the ingredients. The Spruce Whisk the flour, milk, water eggs, 2 tablespoons melted butter, orange juice, orange zest, and salt vigorously until the batter is completely smooth; allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes. The Spruce Melt 1 tablespoon butter in a crêpe pan or large skillet over low-medium heat. The Spruce Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. The Spruce Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath. The Spruce Loosen the edges of the crêpe, slide the spatula under it, and then gently flip it upside down into the pan. The Spruce Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat the process with the remaining batter. Set aside. The Spruce Make the syrup: In a large skillet set over medium heat, melt half of the butter until it foams. The Spruce Remove the skillet from the heat and sprinkle half the sugar over the melted butter. The Spruce Add half the Grand Marnier, handling the skillet carefully because of the flame. The Spruce Then add the crêpes to the pan to coat both sides in the orange syrup. The Spruce Fold the crêpes into quarters or roll them into cylinders. The Spruce Melt the remaining butter in the skillet, remove it from the heat, and then add the sugar and Grand Marnier to make more orange syrup. The Spruce Place a scoop of ice cream next to each crepe and drizzle the crepe Suzette with the orange syrup. The Spruce Serve and enjoy! The Spruce