Reggie’s Mom’s Crêpe Suzette

This week on Your Mama’s Kitchen, we are joined by comedian, musician, and actor Reggie Watts (@reggiewatts) for a delightful conversation about his life, his career, and his mother’s Crepes Suzette!

From being born in Germany to growing up in Montana with his French mother and Air Force Sergeant father, Reggie learned early on that there is power in being the “oddball”. This discovery was cemented by his interest in PBS, particularly Monty Python and the other British programming offered on the network. Check out this preview clip from the episode, where Reggie reflects on how those shows influenced his approach to comedy and music.

This conversation with Reggie was so special, and it’s one you won’t want to miss. It’s also. reminder of the importance of public broadcasting in impacting young folks and inspiring them to dream big, expand their interests, and explore the world through their TV screen! Public media matters and Reggie is a perfect example of that 🧡

Your Mama’s Kitchen is produced by the dream team at @highergroundmedia 🎙️Check out this episode of Your Mama’s Kitchen now on YT and wherever you find your podcasts. 🎧

Listen, and as always, let us know whatcha think!

Ingredients

For the crêpes

1 cup all-purpose flour

2 large eggs

1 cup milk

2 tablespoons melted butter, plus more for cooking

1 tablespoon sugar

Pinch of salt

1 teaspoon vanilla extract (optional)

For the Suzette sauce

4 tablespoons unsalted butter

1/3 cup sugar

Zest of one orange

1/2 cup fresh orange juice

2 tablespoons Grand Marnier or Cointreau, plus 2 tablespoons more for flambéing

1 tablespoon cognac (optional)

Method

Step 1

In a blender, combine flour, eggs, milk, melted butter, sugar, salt, and vanilla. Blend until smooth, then refrigerate the batter for about 30 minutes.

STEP 2

Heat a nonstick pan over medium heat and lightly butter it. Pour in a small ladle of batter, tilting the pan to spread it evenly. Cook until golden on one side, then flip and cook briefly on the other. Continue until all the batter is used, stacking the crêpes on a warm plate.

STEP 3

For the sauce, melt the butter and sugar together in a large skillet over medium heat until the mixture bubbles and turns slightly syrupy. Add the orange zest and juice and simmer for a few minutes. Stir in the Grand Marnier (and cognac, if using) and let the sauce thicken slightly.

STEP 4

Fold each crêpe into quarters and lay them in the sauce, turning gently to coat. Warm them through for a minute or two.

STEP 5

To flambé, gently heat the extra Grand Marnier in a ladle, light it carefully, and pour the flaming liqueur over the crêpes. Let the flames die out naturally.

STEP 6

Serve immediately, spooning the warm orange butter sauce over each portion.

Michele’s Kitchen Notes
Working with flour can be tricky. Sometimes it’s too thick and sometimes it’s too thin. So, here are some tips if you get into trouble…

Rest the Batter:
Let the crepe batter rest at least 30 minutes (or up to overnight) in the refrigerator. This allows the flour to fully absorb the liquid, giving you tender, elastic crepes that won’t tear.

1. Thin but Not Watery:
   The batter should be about the consistency of heavy cream. If it’s too thick, whisk in a splash of milk or water.

2. Use a Nonstick Pan:
   A nonstick skillet or crepe pan is ideal. Heat it until a drop of water sizzles on contact, then lightly coat with butter.

3. Swirl Quickly:
   Pour a small amount of batter (about 2–3 tablespoons for an 8-inch pan) and immediately tilt and swirl to cover the bottom evenly.

4. Don’t Overcook:
   Crepes should be just golden on one side and pale on the other. They cook in under a minute per side.