Crêpes Suzette

Makes 6

Ingredients

• For the crêpes

  • 240 ml milk

  • 120 gr flour

  • 1 egg

  • 27 gr vegetable oil

  • Pinch of salt

  • 80 ml water

• Oil for the pan

• For the sauce

  • 2 oranges

  • 55 gr unsalted butter

  • 26 gr sugar

  • 160 ml orange juice

  • 30 ml Grand Marnier

Instructions

1. For the crêpes; mix all ingredients in a food processor until combined. Heat a crêpe or a non-stick pan with medium heat, pour about 1/3 cup of batter, and tilt the pan to let the batter cover the bottom of the pan. Cook each side for 1,5 minutes or until browned. Continue with the rest of the batter. Set them aside.

2. Zest the oranges. Cut orange segments, set them aside.

3. Add 22 gr butter, and 13 gr sugar to the same pan, and heat at medium heat for 1 minute. Add 80 ml orange juice, and let the sauce caramelize for 1 more minute. Reduce the heat to low. Dip one crêpe halfway to the sauce, fold in half, and dip halfway again, and fold again and leave in the sauce. Continue with 2 more crêpes, so that there will be 3 in total in the pan. Add half of the orange segments to the pan. Add 15 ml Grand Marnier, and if you are experienced flambé by tilting the pan towards the gas. Skip if you are inexperienced, as it's not a necessary step. Remove and transfer to the serving plate, including the remaining sauce and oranges.

4. Continue with the rest of the 3 crêpes. Enjoy!