Crepe Suzette with Tangerine Fruit Mix

Preparation

1. For Crepe Batter: In a large mixing bowl, whisk together the eggs, egg yolk, and sugar until smooth
2. Add the milk gradually, whisking to combine Sift the flour and salt into the mixture and whisk until fully incorporated and no lumps remain Stir in the melted butter
3. Cover and let the batter rest for at least 30 minutes at room temperature (or up to 2 hours in the fridge)
4. Cook the Crêpes: Heat a nonstick crêpe pan or skillet over medium heat and lightly grease with butter
5. Pour a ladle of batter into the pan and swirl to coat the surface in a thin layer
6. Cook for about 1 minute, or until the edges begin to lift and the underside is golden brown
7. Flip and cook the other side for 30 seconds
8. Transfer to a plate and repeat with the remaining batter
9. Stack the crêpes with parchment paper in between if needed
10. Make the Suzette Butter Sauce:, In a saucepan over medium heat, combine the MONIN Tangerine Fruit Mix and orange juice
11. Bring to a simmer and reduce slightly (about 3–5 minutes)
12. Add the lemon juice and continue to simmer for another 2 minutes
13. Remove from heat and whisk in the butter until fully melted and thick in consistency
14. Assemble the Crêpes Suzette: Heat a clean skillet over medium heat and pour in a portion of the Suzette sauce
15. Fold each crêpe into quarters and place 2–3 folded crêpes into the sauce
16. Spoon the sauce over the crêpes and let them heat through for 1–2 minutes
17. Optionally, flambé: Add a splash of warmed Grand Marnier to the pan and carefully ignite with a long lighter
18. Allow the flames to subside naturally
19. Tips Resting the batter ensures smooth and tender crêpes
20. You can prepare the crêpes ahead of time and refrigerate or freeze them until needed
21. Always flambé with caution—use a long lighter and keep your face and hands clear