Crêpes Suzettes

Ingredients for 4 servings:

• 125 g flour
• 250 ml milk
• 2 eggs
• 1 pinch(s) sugar
• 1 pinch of salt
• 2 tbsp cognac
• 1 tbsp butter
• Clarified butter for frying
• 2 oranges
• 1 tbsp butter
• 5 tbsp cane sugar
• 80 ml orange liqueur
• Powdered sugar for garnishing

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 25 minutes

Flambéed crepes with oranges

Sift flour. Mix with salt and sugar. Mix with milk and eggs to form a smooth batter. Let the batter rest for one hour. Melt the butter and stir it into the batter with the cognac. Let it rest for another 10 minutes. Preheat a shallow-sided frying pan and grease it with clarified butter. Pour enough batter into the pan to just cover the bottom. Cook over medium heat for about 2-3 minutes on each side, until the desired browning is achieved. Repeat with the rest of the batter. Set the crêpes aside. Grate some of the zest from the oranges. Then peel and segment them. Reserve the juice for the sauce. Caramelize the sugar and butter in a small saucepan. Mix the reserved orange juice with half of the orange liqueur and use this to deglaze the caramel. Fold the crêpes and reheat them in a pan. Add the orange segments and zest to the sauce and toss to coat. Then pour over the crepes in the pan. Flambé the crepes again with the remaining liqueur and serve immediately, dusted with powdered sugar. Serve with ice cream.