Skillet Crepe Suzette is sheer perfection for dessert or a fancy breakfast! Crispy crepes and soft orange butter melted inside make these a surprise to anyone who eats them. And they get an extra special serving of booze sauce on top!
SO much has been happening, that it has put the baby updates on the back burner. The move to our first home a week and a half ago was the big one, meaning packing, unpacking, and reorganizing our life in rapid fashion. I was lucky enough to get these skillet crepe suzette out of the kitchen as my last act of cooking in our tiny apartment. I won’t say that I will miss that little place, but it did hold a special place in my heart.
So much of our lives happened there, including me writing a cookbook on a 3×5 square of counter, and Ben proposed to me there all those years ago. But it’s time for new life adventures – and we are well on our way with this little growing Tater Tot!
Because I’m 2 weeks behind, this is what “Chip” was two weeks ago – the size of a crepe suzette! Being a Downton Abbey fanatic these were also a special recipe for me to make. Anyone else remember Mrs. Pattmore needing to make skillet crepe suzette? These made me all sorts of giddy. Except unlike Mrs. P, I didn’t give any leftovers to the dog. Sorry, Huck.
Week 20 of this pregnancy came and went, move and all. Easy peasy. Today I hit the start of week 23! Uhhh, woah.
Chip is really starting to hustle and make his presence known. Not only from the external visual – can’t hid him anymore! – he lets me know when he has had enough of my walking, and started playing my appendix like a speed bag. When I started laughing, he punched harder! Cheeky.
But if that’s the worst of it – this has been a breeze, and so much fun.
I made this recipe, despite there being alcohol in the sauce – because I got to catch it on FIRE! The booze bakes off very quickly, and makes for a SPECTACULAR show in the kitchen, so long as you don’t let your face get to close. I’m moderately attached to my eyebrows.
But if you opt for not adding the booze sauce on top – that’s okay, you won’t be missing out. These are crispy, caramelized, and perfectly orangy on their own as well.
See what else has been baking with the baby! (Nearly) every week we are chronically his size with baked goods! See what we’ve done to date!
From the man who can do no wrong – Jacques Pepin
- 2 eggs
- 3/4 cup Flour
- 1/2 cup Milk
- 1/8 tsp Salt
- 1/2 tsp Sugar
- 1/3 cup Cold Water
- 1 Tbsp Canola (or Vegetable) Oil
- 1 Tbsp Butter, melted + More for Skillet
Orange Butter Filling
- 6 Tbsp Unsalted Butter, melted
- 1/4 cup + 2 Tbsp Sugar
- 1 Tbsp Grated Orange Zest
- 1/3 cup Orange Juice
- 1/4 cup Grand Marnier
- 2 Tbsp Cognac, optional
In a medium bowl, whisk together all ingredients for the crepes until the batter is smooth. Set it aside while the pan pre-heats.
Heat a crepe pan, or 8 inch non-stick skillet over medium high heat. Brush the skillet with melted butter, and add in between 2-4 Tbsp of batter, swirling the pan to distribute the batter. Once the edges of the crepe start to curl up – about 1 minute- gently flip the crepe and cook on the other side until a few brown spots appear on the bottom. Place them onto a plate or cookie sheet and set aside. Repeat with remaining batter.
Orange Butter –
In a food processor, blend together the butter, 1/4 cup sugar, and orange zest. Add in the orange juice until a soft paste forms.
Preheat your oven broiler and move rack to the top. Place about 2 tablespoons of butter on the center of each crepe, and fold the crepes into quarters. Place the crepes on the baking sheet, sprinkling with the last 2 tablespoons of sugar, and place them under the broiler to allow them to crisp up for about 2 minutes.
In a sauce pan, heat up the grand marnier and congnac. CAREFULLY, light the mixture on fire to burn off the alcohol. IT WILL IGNITE! Once the flames have disappeared, pour or spoon over the crepes, and serve.
Food and Wine – Jacque Pepin