Crêpes Suzette with Unsalted Butter

For the Crêpes: 

150g all-purpose flour 

4 large eggs 

¾ cup (180ml) milk 

75g All Things Butter Unsalted, melted 

1 tbsp sugar 

1 tsp vanilla extract 

For the Orange Sauce: 

2 large blood oranges (zested and juiced) 

¼ cup (50g) sugar 

2 tbsp All Things Butter Unsalted Butter

¼ cup (60ml) fresh blood orange juice 

1 tbsp Cointreau 

For the Beurre Suzette: 

2 tbsp double cream (or milk) 

1 tbsp icing sugar

Make the Crêpes:

Step 1

In a mixing bowl, whisk together flour, sugar, and salt. 

Step 2

Add eggs, milk, melted butter, and vanilla. Whisk until smooth (or blend for an ultra-smooth batter). Let it rest for 15 minutes. 

Step 3

Heat a non-stick pan over medium heat and lightly coat with butter. Pour in a small amount of batter, swirling to coat the pan. 

Step 4

Cook for 1–2 minutes until the edges lift slightly, then flip and cook for another 30 seconds. Repeat with the remaining batter. 

Prepare the Orange Sauce 

Step 1

In a pan over medium heat, melt butter and add sugar. Stir until it begins to dissolve. 

Step 2

Add fresh blood orange juice, and zest. Let it simmer for 3–4 minutes until slightly thickened. 

Step 3

Stir in vanilla extract and remove from heat. 

Assemble the Crêpes 

Step 1

Dip each crêpe into the warm orange sauce, folding them into quarters. 

Step 2

Arrange on a plate, drizzle with extra sauce, and garnish with additional orange zest. 

Step 3

Serve warm and enjoy!