# What You'll Need:
→ Crêpes
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 cup whole milk
04 - 2 tablespoons melted butter, plus more for cooking
05 - 1 tablespoon granulated sugar
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon vanilla extract
→ Cherry-Orange Suzette Sauce
08 - 3/4 cup pitted cherries, fresh or frozen
09 - 1/3 cup granulated sugar
10 - 1/4 cup fresh orange juice
11 - Zest of 1 orange
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons orange liqueur (optional)
14 - 1 tablespoon cherry liqueur or kirsch (optional)
# Directions:
01 - Combine flour, sugar, and salt in a large bowl. In a separate bowl, whisk eggs, then gradually add milk, melted butter, and vanilla. Incorporate wet ingredients into dry until smooth. Let batter rest for 10 minutes.
02 - Heat a nonstick skillet over medium heat and lightly brush with melted butter. Pour 1/4 cup batter, tilting pan to evenly spread. Cook for 1-2 minutes until edges lift, flip and cook 30 seconds more. Stack crêpes and keep warm. Repeat to make 8 crêpes total.
03 - In a skillet, combine cherries, sugar, orange juice, and zest. Simmer over medium heat, stirring occasionally, until cherries soften and sauce thickens slightly, about 4-5 minutes. Stir butter in until melted.
04 - Optional: Carefully stir in orange and cherry liqueurs. If desired and experienced, flambé the mixture safely.
05 - Fold each crêpe into quarters and arrange in the skillet. Spoon sauce and cherries over. Warm for 1-2 minutes to meld flavors.
06 - Transfer to serving plates, drizzle with additional sauce, and serve immediately.
