Crêpes Suzette

For the crêpes: 


• 1 cup all-purpose flour

• 2 eggs
• 1 cup milk

• 2 tbsp melted butter

• 1 tosp sugar

• Pinch of salt

• ½ tsp vanilla extract


For the Suzette Sauce:

• 4 tosp unsalted butter

• 3 tosp sugar

• Juice of 1 large orange

• Zest of 1 orange

• 2 tbsp Grand Marnier or Cointreau 
• Optional: a splash of lemon juice

In a bowl, whisk together flour, eggs, milk, butter, sugar, salt, and vanilla. Let batter rest 15-30 minutes.

Heat a non-stick skillet over medium heat. Lightly grease with butter or oil. Pour a ladleful of batter, tilting the pan to coat. Cook about 1-2 minutes per side until golden. Repeat for all crêpes.

For the sauce, melt butter in a small saucepan. Add sugar and cook until it starts to caramelize lightly. Add orange juice, zest, and liqueur. Simmer briefly.

Add crêpes to the sauce one at a time, folding them into quarters and spooning sauce over each.

Flame the crêpes with a lighter (carefully) for a dramatic flair.

Serve immediately with extra sauce.