4tablespoons (56 g) chilled unsalted butter, cut into pieces
¾ cup(187 ml) fresh orange juice , (fresh squeezed preferred)
¼cup (50 g) sugar
1tablespoon (6 g) finely grated orange zest
1teaspoon(2 g) finely grated lemon zest
1-2tablespoons (15-30 ml) Grand Marnier or other orange liqueur
¼teaspoon(1 g) kosher salt
vanilla ice cream, for serving
In a medium bowl, using a whisk, beat together: eggs, milk, salt, vanilla, sugar, water, flour and melted butter until it is well incorporated and smooth. Or combine all the ingredients, pour in a blender or food processor and blend until mixture is smooth.
Let the batter rest for about an hour or more in the refrigerator or overnight to make it crispy.
Heat a skillet over medium high heat then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter.
Pour about ⅓ cup of batter depending, on your fry pan or skillet, and start swirling the pan immediately so batter spreads evenly across the bottom of the pan. Make sure to return excess batter back into the bowl. Cook the crepe for about 1-2 minutes, until the bottom is light brown. Lift with a spatula, flip over the other side and cook for about 30 seconds. Remove and place on a plate. Do the same for the remaining batter.
Crepe Suzette Sauce
In a large skillet, heat butter over high heat until it completely melts and bubbly. Pour orange juice and bring to boil. Add the sugar and zests, reduce the heat to a simmer, stir using a wooden spatula until the sugar has melted and the mixture is slightly reduced, for about 5 minutes.
Remove from heat and add the orange liqueur and salt. Set aside.
Fold crepes into quarters using tongs or spatula to form triangles, arrange them in a circular pattern, slightly overlapping, in a nonreactive skillet. Pour ¾ of the warm orange liqueur mixture on top of the crepe and place over low heat until crepes are warm, for about 5 minutes (optional).
Serve immediately, spooning crepes and sauce onto each plate and top with vanilla ice cream.
Crepes Suzette can be made ahead by making the batter and storing it in an airtight container in the refrigerator for about two days.
After taking out the batter from the refrigerator, when you are about to fry, stir the batter; it should be the consistency of heavy cream. If it appears too thick, thin with a little more milk.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.