Crepe Suzette

Ingedients
2 cups flours
2 1/2 cups whole milk
4 eggs
2 tablespoons butter (melted)
pinch salt
Few drops on vanilla

Rind from 1 orange
3/4 cup caster sugar
145g butter
1/4 cup Grand Marnier
1/4 cup Cognac

1. Sift flour and mix with salt in a bowl
2. Make a well and pour in eggs. Stir well.
3. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface.
Stir in butter.
Voila!!

NB The batter does not need to stand before using it. However, if you do let it stand, you will mostly likely want to add 1 tablespoon of water before cooking with it. Generally : if it seems thicker than cream, add a little more water, and/or little more milk.

Mix orange ring and butter. In a saucepan, mely about 1 tablespoon butter/rind mixture over a medium flame. Place one crepe on top, cook for about 30 seconds, flip, cook for about 30 more seconds, then sprinkle with a little sugar. Fold in quarters, take out of panand put on a plate on top ia a simmering (not boiling) pot of water. This will keep the crepes warm as you are prepaing. Proceed like this with each crepe. Mix liqueurs together and arm up. Put each crepe on an individual plate. Pour liqueur over each one, then sprinkle with sugar and flambe!! serve right away

Voila!!

9/10  very delicious!!