Crepes Suzette Ii

Ingredients

• 1 cup flour
• 4 large eggs
• 1 1/4 cups milk
• 1 pinch salt
• 1/4 cup unsalted butter
• to taste vegetable oil, for oiling pans
• 1/4 cup unsalted butter
• 3 tablespoons sugar
• 1 orange, juice of, and grated rind of
• 1/3 cup orange liqueur (such as cointreau or grand marnier)

Recipe

• 1 crepes: whisk together or combine the flour, eggs, milk and salt in a blender or food processor. blend just until smooth.
• 2 add melted butter and combine. the batter should be the consistency of light cream.
• 3 let sit in the refrigerator for at least 1 hour or overnight.
• 4 lightly oil 1 (6-inch) crepe pan and set over medium heat.
• 5 pour about 1/4 cup batter into pan and swirl until the pan is coated. cook crepes until the top begins to look dry, about 60 seconds.
• 6 turn and cook the other side 30 seconds, wiping the pan with an oiled paper towel if crepes begin to stick.
• 7 sauce: in large skillet, melt the butter. when foamy, add sugar and stir until dissolved.
• 8 add rind and juice; bring to a simmer. turn heat to lowest settings.
• 9 fold each crepe in half and place 2 at a time in the warm sauce. using tongs or spatula, fold crepes in half again.
• 10 repeat until all crepes have been added. work quickly so the first crepes do not absorb all the sauce.
• 11 warm liqueur briefly and pour over the pan of crepes. using a long match, ignite the sauce. remove pan from heat. when flames subside, place crepes on dessert plates.
• 12 dust with confectioners sugar; garnish with orange slices and serve.