Crêpes Suzette my way

Ingredients for 4 servings:

• 250 g flour, type 405
• 500 ml milk
• 1 vanilla pod(s)
• 3 eggs
• 2 tbsp butter, very soft
• 2 pinches of salt
• Oil or clarified butter for frying
• 1 orange(s), untreated
• 50 g butter, soft
• 50 g powdered sugar
• 4 tbsp Curaçao

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

First, make the batter. Bring the milk with the scraped vanilla pod to a boil briefly, remove from the heat, stir in the butter, and let it stand for 15 minutes. Remove the pod and mix the milk thoroughly again. Whisk the flour with the eggs and salt and slowly pour in the vanilla milk, whisking continuously until you have a nice batter. Let it rise for at least 1 hour, preferably 2 hours. Then fry the batter into several thin crêpes in a little oil or clarified butter and fold them over each other twice. Cut the zest from the orange and mix it well with the orange juice, the powdered sugar, 1 tablespoon of Curaçao, and the butter. Brush each folded crêpe generously with the orange butter on both sides and reheat in a non-stick pan. By folding, you will now be able to heat 4 crêpes at once. So, if you’re making eight crêpes, you only need to heat them twice, or use two pans. Place the heated crêpes slightly overlapping on a large serving platter, pour the remaining curaçao over them, and flambé them at the table. You could also flambé them in the pan right away, but then you’d have the beautiful effect all to yourself in the kitchen.