French Crepes Suzette

It’s the famous French Crepes Suzette made Bisquick® mix easy! Enjoy thin, tender crepes bathed in a flavourful orange sauce.

Ingredients

Hide Images

1

Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.
2

Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.
3

Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into centre of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.

Did You Know... Crepe is the French word for "pancake," and crepes are usually light and paper-thin. They can be made from plain or sweetened batters and are used in both sweet and savoury creations.
Do-Ahead Tip Crepes can be made ahead, stacked with waxed paper between and refrigerated up to 48 hours. For longer storage, make 2 stacks of crepes, wrap tightly and freeze no longer than 3 months (make 2 stacks so they'll thaw more easily). When ready to serve, thaw frozen wrapped crepes at room temperature about 2 hours or in refrigerator 8 to 12 hours.