Crêpes Suzette

Ingredients for 4 servings:

• 120 g flour
• 60 ml cream
• 125 ml milk
• 1 pinch of salt
• 1 vanilla pod(s)
• 1 m.-sized egg(s)
• 2 egg yolks
• 80 g sugar
• 6 pieces of sugar cubes
• ½ orange(s), untreated, grated peel
• 100 g butter
• 250 ml orange juice
• 80 g orange liqueur
• 4 cl Cognac, for flambéing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

The classic, with cognac and orange liqueur

Mix the flour with the cream, milk, salt, and vanilla seeds, then add the egg and egg yolk. Let the smooth batter rest for 1/2 hour. Fry the crêpes wafer-thin in a pan and set aside, covered. Lightly caramelize the sugar, sugar cubes, and orange zest in the pan. Add the butter and cook until lightly browned. Deglaze with orange juice. Cook slowly, stirring constantly, until the sugar has dissolved. Add the orange liqueur. Toss the crêpes in the juice. Fold the crêpes into triangles, pour over the cognac, and flambé. Serve on plates, basted with the orange sauce.