# What Goes In:
→ Crêpes
01 - 1 cup all-purpose flour (125 g)
02 - 2 large eggs
03 - 1 cup whole milk (240 ml)
04 - 2 tablespoons granulated sugar (30 g)
05 - 2 tablespoons unsalted butter, melted (30 g), plus extra for frying
06 - 1/4 teaspoon salt
→ Cherry-Orange Suzette Sauce
07 - 1 cup pitted cherries, fresh or thawed frozen (150 g)
08 - 1/2 cup orange juice (120 ml)
09 - Zest of 1 orange
10 - 1/4 cup granulated sugar (50 g)
11 - 2 tablespoons unsalted butter (30 g)
12 - 2 tablespoons cherry liqueur (Kirsch or Cherry Brandy)
13 - 2 tablespoons orange liqueur (e.g., Grand Marnier or Cointreau)
# How to Make It:
01 - Whisk together flour, sugar, and salt in a mixing bowl. Create a well and add eggs, milk, and melted butter. Whisk until smooth and allow batter to rest for 10 minutes.
02 - Heat a nonstick skillet over medium heat and lightly brush with butter. Pour enough batter to coat the pan thinly and cook for 1-2 minutes until edges lift. Flip and cook for 30 seconds more. Repeat to make 8 crêpes. Stack and keep warm under a cover.
03 - Combine cherries, orange juice, orange zest, and sugar in a saucepan over medium heat. Simmer for 3-4 minutes until cherries soften and the sauce thickens slightly. Stir in butter until melted and glossy.
04 - Fold each crêpe into quarters and arrange them in the pan with the sauce, spooning sauce over to coat evenly.
05 - Gently warm cherry and orange liqueurs in a small saucepan. Remove from heat, ignite carefully, and pour over the crêpes to flambé. Allow flames to subside naturally.
06 - Serve immediately, spooning extra sauce and cherries over each portion.
