There’s a certain magic in the air when the sun begins to set over the countryside, casting a golden glow on the rolling hills. It was during one such enchanting evening that I found myself in my grandmother’s rustic kitchen, filled with the aroma of freshly made crepes wafting through the air. It was a tradition for our family to gather around the table, sharing stories and laughter, as my grandmother whipped up her famous Crepe Suzette—a delightful French classic that never failed to transport us to a place of warmth and comfort.
As I prepare to recreate this treasured recipe, I can almost hear the laughter of my cousins and the soft clinking of cutlery against porcelain. This version features a luscious citrus butter sauce that elevates the delicate crepes into a symphony of flavors—perfect for a special gathering or a cozy evening at home.
Ingredients
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Citrus Butter Sauce:
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- Juice and zest of 1 orange
- Juice and zest of 1 lemon
- 1/4 cup Grand Marnier or orange liqueur (optional)
- Fresh mint leaves for garnish
Instructions
To make the crepes, start by whisking together the flour, sugar, and salt in a mixing bowl. In another bowl, beat the eggs and then whisk in the milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Let the batter rest for about 30 minutes—this is a perfect time to reminisce about family gatherings while the flavors meld.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with a bit of butter or oil. Pour about 1/4 cup of batter into the pan, swirling it around to cover the base evenly. Cook for about 1-2 minutes until the edges start to lift and the underside is lightly golden. Flip the crepe and cook for an additional minute. Transfer to a plate and continue with the remaining batter, stacking the crepes as you go.
Now, for the pièce de résistance—the citrus butter sauce! In a saucepan over medium heat, melt the butter and sugar together until bubbly and slightly caramelized. Add the orange juice, lemon juice, and their zest, stirring gently to combine. If using, carefully pour in the Grand Marnier, allowing it to ignite briefly and create a flame (this is a showstopper moment!). Allow the sauce to simmer for a couple of minutes until slightly thickened.
To serve, fold each crepe into quarters and place them in the sauce, allowing them to soak up the citrusy goodness. Transfer to plates, drizzle with the remaining sauce, and garnish with fresh mint leaves.
As I take my first bite of this delightful dessert, I am instantly transported back to those warm summer evenings filled with laughter and love. The delicate crepes, now infused with the vibrant flavors of orange and lemon, remind me that some recipes—like cherished memories—only get better with time. Enjoy this gourmet twist on a classic, and may it bring warmth to your gatherings, just as it did for mine.