Crepes Suzette

• Dessert Crepes
• flour↗1 cup
• sugar↗1 tablespoon
• salt↗1⁄4 teaspoon
• milk↗1 cup
• water↗1⁄3 cup
• eggs↗3
• butter↗3 tablespoons

  melted

• Orange Butter Sauce
• butter↗4 tablespoons
• fresh orange juice↗1⁄2 cup
• sugar↗1⁄3 cup
• fresh lemon juice↗1 teaspoon
• orange↗1

  zest of (optional)

• Grand Marnier↗1⁄2 cup

  plus

• tablespoons Grand Marnier, divided↗2
• tablespoons cognac↗2

Step-by-step instructions

1. 1

   To make crepes,combine flour, sugar and salt in a food processor and process briefly. With motor running, add milk, water, eggs and butter through feed tube. Process until smooth. Let stand 30 minutes before using.

2. 2

   IF your pan is not nonstick, film it with a light coat of butter or oil. Heat until you hold your hand an inch away and feel the heat, then ladle in a small amount of batter, about 2 Tablespoons.

3. 3

   Lift the pan and rotate it, swirling a thin, even coating of patter all over the pan. Keep swirling until the batter stops moving.

4. 4

   Set the pan on the burner and cook about 15 seconds, until the top is dry. Using a thin spatula, lift one edge. Using your fingers if necessary , lift the crepe and turn it over, then use your fingers to nudge out any wrinkles.

5. 5

   Cook until the crepe moves when you jerk the pan. Slip out onto waxed paper.

6. 6

   In a large skillet over medium heat, combine butter, oj, sugar, lemon juice and orange zest, if using.

7. 7

   Bring to a boil, stirring to melt sugar, then boil until slightly thickened, 2-3 minutes. Stir in 2 T Grand Marnier and cognac. Return to boil for 30 seconds. Remove from heat.

8. 8

   One by one, place a crepe in the sauce and turn it over to coat. Fold crepe in half, then in quarters. Place on warmed plate with point toward the middle.

9. 9

   continue with each crepe, overlapping each one slightly.

10. 10

    Spoon extra sauce over the crepes.

11. 11

    Heat 1/2 c Grand Marnier briefly in a microwave or in a ladle held over burner. Pour over crepes and ignite with a long handled match, or light in ladle and pour flaming liquor over the crepes.

12. 12

    Serve immediately when flames die.