Crepes Suzette Ii

Ingredients

• Flour
• Eggs
• Milk
• Salt
• Unsalted Butter
• Vegetable Oil
• Sugar
• Orange
• Orange Liqueur

Instructions

1. Crepes: whisk together or combine the flour, eggs, milk and salt in a blender or food processor
2. Blend just until smooth
3. Add melted butter and combine
4. The batter should be the consistency of light cream
5. Let sit in the refrigerator for at least 1 hour or overnight
6. Lightly oil 1 crepe pan and set over medium heat
7. Pour about 1 / 4 cup batter into pan and swirl until the pan is coated
8. Cook crepes until the top begins to look dry, about 60 seconds
9. Turn and cook the other side 30 seconds, wiping the pan with an oiled paper towel if crepes begin to stick
10. Sauce: in large skillet, melt the butter
11. When foamy, add sugar and stir until dissolved
12. Add rind and juice
13. Bring to a simmer
14. Turn heat to lowest settings
15. Fold each crepe in half and place 2 at a time in the warm sauce
16. Using tongs or spatula, fold crepes in half again
17. Repeat until all crepes have been added
18. Work quickly so the first crepes do not absorb all the sauce
19. Warm liqueur briefly and pour over the pan of crepes
20. Using a long match, ignite the sauce
21. Remove pan from heat
22. When flames subside, place crepes on dessert plates
23. Dust with confectioners sugar
24. Garnish with orange slices and serve