Crepes Suzette

Ingredients:

For the Crepes:

• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup water
• 2 tablespoons melted butter
• Pinch of salt

For the Suzette Sauce:

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• Zest of 1 orange
• 1/2 cup freshly squeezed orange juice
• 2 tablespoons orange liqueur (such as Grand Marnier or Cointreau)
• 1/4 cup cognac or brandy (for flambeeing)

Instructions:

For the Crepes:

1. In a blender, combine flour, eggs, milk, water, melted butter, and a pinch of salt. Blend until smooth.
2. Allow the batter to rest in the refrigerator for at least 30 minutes.
3. Heat a non-stick skillet or crepe pan over medium heat. Pour a small amount of batter into the pan, swirling to coat the bottom evenly. Cook until the edges start to brown, then flip and cook the other side. Repeat with the remaining batter to make thin crepes.

For the Suzette Sauce:

1. In a saucepan, melt butter over medium heat. Add sugar and orange zest, stirring until the sugar dissolves.
2. Stir in freshly squeezed orange juice and orange liqueur. Simmer the sauce for a few minutes until it thickens slightly.
3. Lay a crepe in the saucepan, allowing it to soak up the sauce. Fold the crepe into quarters and repeat with the remaining crepes.
4. In a separate small pan, warm the cognac or brandy.
5. Carefully ignite the alcohol using a long lighter. Pour the flaming liquid over the crepes, allowing it to flambe.
6. Once the flames subside, serve the Crepes Suzette on plates, spooning some of the sauce over each serving.
7. Garnish with additional orange zest or a sprinkle of powdered sugar if desired.

Enjoy the theatrical and indulgent experience of Crepes Suzette, a classic French dessert that is sure to impress!