Crepes Suzette (p)

Crepes Suzette 1 4 1 1/4 1 1/4 Sauce 1/4 3 1 1/3

cup flour large eggs cups milk pinch salt cup unsalted butter vegetable oil, for oiling pans cup unsalted butter tablespoons sugar orange, juice of, and grated rind of cup orange liqueur (such as Cointreau or Grand Marnier)

1. Crepes: Whisk together or combine the flour, eggs, milk and salt in a blender or food processor. Blend just until smooth. 2. Add melted butter and combine. The batter should be the consistency of light cream. 3. Let sit in the refrigerator for at least 1 hour or overnight. 4. Lightly oil 1 (6-inch) crepe pan and set over medium heat. 5. Pour about 1/4 cup batter into pan and swirl until the pan is coated. Cook crepes until the top begins to look dry, about 60 seconds. 6. Turn and cook the other side 30 seconds, wiping the pan with an oiled paper towel if crepes begin to stick. 7. Sauce: In large skillet, melt the butter. When foamy, add sugar and stir until dissolved.

8. Add r i nd and j u i ce ; br ing to a s immer. Tu rn heat to l owes t se t t i ngs . 9. Fo ld each c repe i n ha l f and p lace 2 at a t ime i n the warm sauce . Us ing tongs or spa tu la , f o ld c repes i n ha l f aga in . 10. Repeat unt i l a l l c repes have been added . Work qu ick ly so the f i r s t c repes do not abso rb a l l the sauce . 11. Warm l i queur br ie f l y and pour over the pan o f c repes . Us ing a l ong match , i gn i te the sauce . Remove pan f rom heat . When f l ames subs ide , p lace c repes on desse r t p la tes . 12. Dust wi th con fec t i oners sugar ; garn i sh wi th orange s l i ces and se rve .