Crêpes and Crêpes Suzette

Ingredients for 2 servings:

• 125 g flour
• ⅛ liter milk
• 3 eggs
• 1 pinch of salt
• 4 tbsp butter or margarine
• 4 tbsp butter or margarine
• 5 tbsp powdered sugar
• 30 g almond(s), chopped
• 2 oranges
• ½ lemon(s)
• 5 tbsp orange liqueur
• cognac
• 125 g flour
• 125 ml milk
• 3 eggs
• 1 tbsp orange liqueur
• 1 tbsp orange juice
• 1 tbsp vanilla sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Crêpes Preparation: Mix the flour, milk, eggs and salt well and let the batter rest for 30 minutes. Then brush a very hot frying pan with fat, adding just enough batter at a time to create a wafer-thin, delicate pancake that is cooked on both sides. Crêpes Suzette Preparation: Prepare the crêpe batter as stated in the basic recipe, but instead of salt, flavor it with 1 tablespoon each of orange liqueur and orange juice, and 1 sachet of vanilla sugar. Bake the crêpes. For the sauce, melt the fat in a pan, stir in the powdered sugar, almonds, the juice of the two oranges and half a lemon, and the orange liqueur. Fold the crêpes into quarters. Place them next to each other in the sauce and heat gently. Finally, ideally at the table, pour a liqueur glass of warmed cognac over the crêpes and flambé them.