Jacques Pépin's classic buttery, citrusy crepes suzette recipe is ideal for entertaining a group, allowing you to make the dish in advance and flambé tableside. ... Crêpes Suzette. 5.0 (1,750) ...

2 Tablespoons melted butter. Extra butter for the pan. Mating the Batter . Whisk together the flour, sugar, and salt. In another bowl, whisk together the milk, water, eggs, and melted butter.

Dessert: For Candlemas, dessert or snack time, treat yourself to fine and fluffy crepes. To make them even more indulgent, ...

These paper-thin pancakes are easier to pull off than you think. Here's how, in three easy steps—plus a recipe for crêpes Suzette, if you want to go all out.

Nutrition information (crepe with 1 tablespoon of sauce): 220 calories, 49 percent of calories from fat, 11 g fat, 5 g saturated fat, 52 mg cholesterol, 24.7 g carbohydrates, 5.9 g protein, 425 mg ...

Ingredients. Crêpes 2 cups whole milk 1 1/2 cups all-purpose flour 5 small eggs 3/4 tablespoon canola oil 2 1/4 teaspoons granulated sugar 3/8 teaspoon salt ...

Preparation. Step 1. Blend eggs, milk, sugar, and vanilla in a blender until smooth and frothy. Add flour and salt and blend just to combine. Cover batter and chill at least 1 hour.

Crêpes - still incredibly popular in France - offer an array of options from sweet to savoury, This recipe is for a sophisticated dessert that elevates the humble Crêpe to Suzette status.

For crêpes Suzette, “first, the butter is melted in the pan and then three crêpes are added and flipped in the warm butter so they are fully coated,” general manager Mathieu Potelle explains.