Crepes Suzette

November 25, 2017 10:30 AM

Kristen Holler and Michelle Hines Abrams join Dan to make light, delicious Crepes Suzette in the Let's Eat Kitchen.

Crepes Suzette


Serves 6-8



4 Eggs

1.5 Cups Whole Milk

1 Cup Cold Water

1 Tsp Vanilla

1/4 Tsp Salt

2 Cups AP Flour

6 Tbsp Butter, Melted

Sauce Suzette:

6 Tbsp Butter

1/2 Cup Sugar

Zest of 1 Orange

2/3 Cup Fresh Orange Juice

(1-2 Oranges, depending on size)

1/2 Cup Grand Marnier

2 Tbsp Cognac

Note: Do not add all liquor to the pan at once. Just a few Tbsp at a time.


For the Crepes Batter:

Whisk eggs, milk, water, vanilla & salt together

Add flour one cup at ta time and whisk until combined and without lumps

Whisk in melted butter, and whisk for 10 more seconds

Cover and let rest for at least an hour

To Make the Crepes:

Heat a crepe pan until hot, but not too hot, and spray lightly with Pam for the first use. Wipe off with a paper towel.

Ladel 2 ounces of batter and roll the crepe pan quickly to evenly spread the batter across the surface of the pan. Give a quick shake and then let it rest on the burner.

When the edges curl back just a little, flip the crepe over for just a moment. Flip onto a plate to hold while you make the rest of the crepes.

Place butter, sugar, zest, and orange juice in a sauce pan. Stir and bring to a simmer.

When you have at least 4 crepes made, add 2 Tbsp butter to a saute pan. Working quickly add a crepe, ladel a little sauce, and fold. Fold again, and keep repeating with more crepes.

Carefully add a small amount of the pan and set alight. Slide crepes onto plate, and dust with powdered sugar to serve.



Joel Landas

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