Crepes Suzette

Ingredients

• Servings: 2
• 2 tablespoons butter, melted
• 1 1/2 cups milk
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 3 eggs

Recipe

• 1 suzette sauce: 1/3 cup orange juice 1/4 cup butter 2 tbsp sugar 1/4 tsp grated orange peel reserve 1/4 grand marnier in medium bowl with wire whisk, beat butter and remaining crepe ingredients until smooth.
• 2 chill 2 hours.
• 3 brush bottom of 7" crepe pan and 10" skillet with melted butter.
• 4 over medium heat, heat pans; pour scant 1/4 cup patter into crepe pan to coat bottom; cook 2 minutes until top is set, underside slightly browned.
• 5 loosen crepe; invert into hot 10" skillet; cook other side 30 seconds.
• 6 slip crepe onto waked paper.
• 7 meanwhile, start cooking another crepe. stack crepes between waxed paper.
• 8 use immediately or wrap in foil and refrigerate. approx 30 minutes before serving, prepare suzette sauce: in 10" skillet over low heat combine the orange juice, butter, sugar and orange peel until butter melts.
• 9 serving: fold crepes in quarters; arrange in the warmed suzette sauce in the skillet; simmer for 10 minutes.
• 10 pour the grand marnier evenly over the crepes and sauce. do not stir.
• 11 heat the grand marnier a minute or two, then remove from stove. light a long match (such as those used to light kindling in a fireplace). apply match to the crepes and sauce in the skillet. serve crepes and sauce immediately.