Lodge Skillet Crepes Suzette: French Classic, Cast Iron Style

With your Lodge pan, discover the delicious tastes of Crepe Suzettes in your own kitchen—ideal for breakfast, a midday snack, or dessert! A traditional French delicacy called “Crepe Suzette” consists of delicate, light crepes topped with a delicious Suzette butter sauce. This is a simple syrup made by flambéing butter, sugar, orange juice, zest, and Grand Marnier. It tastes sweet and tart.

The tart Suzette butter sauce went well with the perfectly thin and light crepes that we made with the Lodge Cast Iron Skillet. The perfect amount of browning and a delicious crust formed along the edges of the crepes thanks to the skillet’s uniform heat distribution. Once a simple snack, crepes have now gained recognition as one of the best desserts in posh eateries. You can now enjoy the sophistication of these delicious crepes in your home with this recipe.

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Ingredients:

Orange Butter:

  • Five tablespoons of softened unsalted butter
  • Five tablespoons of sugar, divided
  • Two teaspoons orange zest

Crepes:

  • There are two huge eggs.
  • One cup of whole milk
  • ¾ cup of all-purpose flour
  • Four tablespoons of melted butter, divided
  • One tablespoon of sugar
  • ½ teaspoon of salt

Method:

Crepes:

  1. Smoothly whisk together egg, milk, flour, sugar, salt, and two tablespoons melted butter.
  2. For five minutes, heat a 30-cm skillet over medium heat. Apply some melted butter to the skillet. Pour about 1/3 cup of batter into the skillet, just enough to cover the bottom.
  3. Shake the pan to ensure that batter coats the bottom. Simmer for one or two minutes, turn, and cook for one more minute before transferring to a chopping board.
  4. Continue doing this until the batter is gone.

Orange Butter:

  1. Blend together butter, orange zest, orange juice, and 4 tablespoons sugar.
  2. Turn the oven on to broil. Put a solitary spoonful of orange butter in the crepe’s middle. The crepe should be folded in half once, then again. Continue with the leftover crepes.
  3. Place the crepes back in the skillet and top with the final tablespoon of sugar. Take them from the ovens once they start to caramelize from the broiler.
  4. In a small saucepan over very low heat, heat the brandy and Grand Marnier for one or two minutes. Take off the heat.
  5. Using a long-handled lighter, carefully light the sauce mixture and pour it over the crepes inside the skillet. Permit the flame to extinguish entirely. After the flame has extinguished, serve.

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