Crepes Suzette

Crepes Suzette 


2 c. milk

2 eggs

1 ½ c all-purpose flour

Pinch salt

1 stick (4 oz.) butter, melted

Mix milk, eggs, flour and salt together.  Add melted butter.  Add 2 oz. crepe mix into a hot greased non stick skillet.  Swirl around to evenly coat pan.  Flip once batter sets.  Place on a plate and set aside.

Orange butter sauce

2 sticks (8 oz.) butter

1 c. sugar

1 cup fresh orange juice

½ lemon juiced

1 t. orange zest

2 oz. Grand Marnier (orange liquor)

Combine butter, sugar, juices, and zest to a small sauce pan and cook for about 10 minutes until it caramelizes; it should be a golden color.  Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrup like.

Heat some sauce in a skillet.  Gently fold a crepe into the sauce.  Plate up with vanilla ice cream and orange segments.

Prepared by pastry chef Bill Foltz

L'Auberge du Lac Casino Resort