If I had to pick only ONE type dessert for the rest of my life, crepes would be it. We make crepes often in my family – excuse me, let me rephrase that – I make crepes often – for myself, for my family and friends. It’s not only fairly easy and quick, but there is such a variety of ways to stuff them that they’re the perfect choice for a handful of people with different likes/dislikes.
While this recipe focuses on the classic crepes Suzette, I’ll also list other fabulous combination’s to try out.

CREPES SUZETTE – BATTER

2 eggs
1 c. milk
1 c. flour
2 tablespoons melted butter

Beat the eggs well, then add milk, flour and butter.
Cover tightly and let batter stand for 30 minutes.
After it has set, heat a small skillet or crepe pan, greased up with cooking spray or a thin layer of butter.
Ladle up the batter into the pan and quickly tilt the pan, slowly swirling it so the batter spreads to make an even, thin layer.
Cook until the bottom is golden and you are able to easily slide a griddle spatula underneath and flip, cooking the other side until done.

This recipe makes about 7-10 crepes, depending on how big you make them. I divided it in half and made four (only three depicted.)

CREPES SUZETTE – SAUCE
adapted from Gordon Ramsay

1/3rd c. orange juice (either from the store or freshly juiced)
1/4 c. sugar
1/4th c. Grand Marnier

Slowly heat the sugar in a pan over medium heat, shaking the pan a little to help the sugar dissolve.
Simmer until the syrup forms a light caramel.
Carefully add the Grand Marnier
Pour in the orange juice and boil until reduced by half. Remove from heat, but keep warm until your crepes are prepared.

Fold crêpes into quarters and plate up before spooning the sauce over it, adding peeled segments of Clementines or oranges. Dust with powdered sugar and serve!

NOTES:
I recommend making the sauce first as it takes more active time than the crepes do.
I had a hell of a time with my sugar, as it kept turning to solid rock as soon as I would add the alcohol. My sauce came out a little liquid-y because I could not achieve the desired consistency with my sugar. If you have any tips, send them my way!

Alternative Crepe Filling: Nutella + fruit, powder sugar + fruit, strawberries + cream, blueberries + lemon curd, warmed spiced apples with cinnamon/powder sugar dusting, pudding, custard, fruit + caramel, fruit + chocolate syrup, cottage cheese + jam.