Crepes Suzette Recipe

Brush the bottom and sides of the pan with a bit of the remaining melted butter (from the 1/2 cup portion). Ladle about 1/2 cup of batter into the hot skillet, then quickly swirl the pan to coat the bottom evenly with a thin layer.

Cook for about 1 to 2 minutes, until the edges look set and the bottom is lightly browned. Using a thin spatula or your fingers, flip the crepe and cook the other side for another 30 seconds to 1 minute, until it's also lightly browned.

Layer the crepes over each other on the platter, separating them with parchment paper if you have it. If the pan looks dry, add more melted butter before the next crepe. Repeat with the rest of the batter until all 8 crepes are cooked.

For the sauce: In a separate skillet, melt 1/4 cup butter over low heat.