Crepes Suzette

Name: Crepes Suzette
Yield: Serves 6
Cuisine: French
Ingredients: 3 , large eggs; 1 1/2 cups, whole milk (see note above); 1/2 cup, water; 1 1/2 cups, unbleached all-purpose flour ( 7 1/2 ounces); 2 tablespoons, Cognac; 3 tablespoons, sugar; 1/2 teaspoon, table salt; 5 tablespoons, unsalted butter, melted, plus extra for brushing pan; 4 tablespoons, Cognac; 6 tablespoons, unsalted butter, cut into 6 pieces; 4 tablespoons, sugar; 1 tablespoon, grated orange zest; 1 1/4 cups, fresh orange juice from 3 to 4 large oranges; 2 tablespoons, orange liqueur, preferably triple sec

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Appears in Cook's Illustrated September/October 2006

Desserts or Baked Goods

French

SERVES6

TIME1¼ hours

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WHY THIS RECIPE WORKS

Classic French restaurants have mastered the fiery theatrics of this tableside treat—a sophisticated combination of crêpes, oranges, liqueur, and a showy flambé. We wanted to develop a recipe that would comfortably guide the home cook throu...

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