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/213 grams); 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

Desserts or Baked Goods
French

Appears in Cook's Illustrated September/October 2006, America's Test Kitchen TV

Old-school French restaurants have mastered the fiery theatrics of this tableside treat for two. Could we adapt this classic for the home cook—and a tableful of hungry guests?

SERVES 6

TIME 1¼ hours

Why This Recipe Works

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