Crepe Suzette in Orange Butter Brandy Sauce


1 cup AP flour
2/3 cup milk
2/3 cup water
3 whole eggs
3 tbsp butter, melted
Nice pinch of kosher salt

Orange Butter Brandy Sauce
1/2 cup orange juice
1/2 cup sugar
1/4 cup brandy
2 tbsp butter


In a bowl, whisk flour, milk, water, butter and a pinch of salt. Mix until completely incorporated.

Allow the crepe mixture to rest for 10 minutes.

In a small non-stick pan on medium heat, add enough mix to cover the bottom of the pan.

Cook for 45 seconds or until golden brown. Flip and cook for 15 seconds.

Remove from pan and set to the side.

Orange Butter Brandy Sauce
In a medium pan on a simmering heat, add juice, sugar and brandy.

Allow reducing by a 1/4.

Reduce heat to low.

Slowly whisk in chilled butter.

Lightly warm crepes.

Lather in the sauce.

Tri-Fold on the plate.

Serve immediately and enjoy!