Ingredients (for 4 servings):
For the batter:
- 500 ml (2 cups) 10-15% cream
- 120 g (1 cup) all-purpose flour
- 2 eggs
- 20 g (1.5 tablespoons) butter
- 30-50 g (1/4 cup) powdered sugar
- A pinch of salt

For the sauce:
Choco Honey Golden Ginger or Choco Honey Sweet Star Anise & Ceylon Cinnamon
Instructions:
1. Prepare the batter:
- Melt the butter (20 g) using your preferred method—either in a saucepan over medium heat or in the microwave on low power.
- In a deep bowl, combine the powdered sugar, eggs, and salt. Add a portion of the cream (100-200 ml) and mix until smooth.
- Gradually add the flour, mixing each time to prevent lumps.
- Continue to stir and add the remaining cream and melted butter. Mix thoroughly until the batter is smooth and has the consistency of very thin sour cream, flowing easily from a spoon. The batter is ready to use, but for the best results, let it rest for at least 30-60 minutes to enhance the texture of the crêpes. If making Crêpes Suzette for breakfast, you can prepare the batter the night before and refrigerate it overnight to save time.
2. Cook the crêpes:
- Heat a skillet over high heat. If your skillet is non-stick, you may not need to grease it. If not, periodically grease the skillet with a thin layer of butter or oil to prevent sticking.
- Pour a ladle of batter onto the hot skillet and tilt the skillet to spread the batter into a thin layer. Cook each crêpe for about 2 minutes on each side until golden brown.
- Remove the crêpe and fold it into a triangle. Prepare the remaining crêpes in the same manner and stack them on a plate to keep warm.
3. Top with Choco Honey Golden Ginger or Choco Honey Sweet Star Anise & Ceylon Cinnamon sauce.
Enjoy your meal!