Crêpe Suzette

Ingredients for 4 servings:

• 100 g flour
• 4 eggs
• 90 g butter, melted
• 1 pinch of salt
• 1 tbsp powdered sugar
• 6 tbsp milk
• 1 tbsp rum
• Oil, neutral
• 2 orange(s), untreated
• 12 pieces of sugar (sugar cubes)
• 1 lemon(s), the juice
• 1 tbsp almonds, sliced
• Orange liqueur, e.g. Grand Marnier (for flambéing)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

flambéed crêpe

Mix the flour with the eggs, about a third of the melted butter, the salt, the powdered sugar, the milk, and the rum to form a runny batter. Let it sit for at least 30 minutes, then stir thoroughly again. If necessary, thin with 1-2 tablespoons of mineral water. In a non-stick pan with a little oil, cook very thin, light-colored crêpes from this batter. Slide them out of the pan, fold them into quarters, and keep warm. Heat the remaining butter. Grate the orange zest with the sugar cubes, then juice the oranges. Melt the sugar cubes in the butter, add the orange and lemon juice, and simmer for 1-2 minutes. Remove the pan from the heat, place the folded crêpes side by side, drizzle with a little sauce, and let stand for a few minutes. Sprinkle the sliced ​​almonds over the top and flambé with the warmed orange liqueur. Serve piping hot.