Crepe Suzette is probably the most famous crepe dish in the world. In the a restaurant, a classic crepe Suzette is often prepared and the chafing dish in full view of the guests. The crepes are served hot with a sauce of sugar, orange juice, butter and the liquor usually Grand Marnier.

Crepe recipes vary, but most include flour, liquid (milk and/or water), and salt. Restaurants usually make them with a specialty pan, but a regular skillet works in any home kitchen. Why are they a favorite? Crepes are popular because their versatility makes them FUN to eat.

Crêpes are very thin pancakes. They can be served with a wide variety of sweet and savory fillings and toppings. The breakfast staple dates back to at least 13th-century France.

To make crepes: In a blender or food processor, combine flour, eggs, salt, milk, and oil. Process until smooth. Cover and refrigerate for 1 hour. In a 10″ non-stick skillet, melt butter over medium heat and allow it to coat the bottom of the pan.