3 eggs, room temperature
2 1/4 cups milk, room temperature
1 3/4 cups all-purpose flour
1 tsp. orange zest
1 tsp. vanilla
2 tbsp. vegetable oil or melted butter, for batter
Vegetable oil, as needed, for cooking crêpes
1 cup unsalted butter, room temperature
1/3 cup sugar
1 tbsp. orange zest
Juice of 4 oranges (about 1 to 1 1/4 cups)
Orange liqueur or brandy, as needed
3 oranges, segmented, for garnishing
Add eggs, milk, flour, orange zest, vanilla, vegetable oil, sugar and salt to blender. Pulse until smooth. Alternatively, whisk batter by hand. Let batter rest in fridge for 30 minutes.
Heat 8-inch crêpe pan or non-stick pan over medium heat. When pan is hot, lightly brush with oil.
Check the consistency of the batter. It should be the consistency of cream, thin the batter with 1 to 2 tbsp. of water, as needed.
Pour 1/3 cup of batter into the pan, swirling the pan to ensure only a thin layer of batter covers the surface of the pan, and pouring any excess batter back into the bowl. Cook crêpe until set and lightly golden brown, about 1 to 2 minutes. Flip and cook until lightly golden brown, about another 1 minute. Transfer to plate or tray. Repeat with remaining batter. If you’re not using the crêpes immediately, tightly wrap the stack in plastic wrap. Refrigerate for up to 3 days, or freeze in an airtight container for up to 1 month. (Makes about 8 to 10 crêpes.)
Make the orange butter: In small bowl, combine butter, sugar and orange zest. Set aside.
For 1 serving of Crêpe Suzette: Melt orange butter in 8-inch skillet over medium heat. Add 2 heaping tbsp. orange butter and juice of about 1 orange. Bring to a boil and let reduce until light and syrupy, about 1 to 2 minutes.
Fold a crêpe into quarters and add to skillet, turning to coat. Repeat with 1 more crêpes. Drizzle with 2 to 3 tbsp. orange liqueur. Remove from heat and ignite. (For safety, have lid handy, to extinguish flame quickly, cover pan with lid.) When flame subsides, add to plate and garnish with a few orange segments.
Yield: 4 servings