Crepe Recipe Suzette

Happy Monday 💙 it’s National Crepes Suzette day

• Basic Crepe Batter:
  1½ cups milk
  2 eggs
  1½ tablespoons vegetable oil
  1 teaspoon sugar
  ¼ teaspoon ground nutmeg
  pinch of salt
  ¾ cup + 1 tablespoon sifted all-purpose flour

• Orange butter sauce
• 1/2 c of butter
• 1/3 c sugar
• 1/2 tablespoon orange zest
• 1/3 c orange juice
• 3 tablespoons orange liquor
• 1 tablespoon cognac

How to Cook Crepes:

In a medium-size bowl combine the milk, eggs, oil, sugar, nutmeg and salt; mix well with a metal whisk. Add the flour and whisk again just until blended and no lumps of flour remain; do not overbeat.

Very lightly oil an 8-inch slope-sided crêpe pan (or 10-inch nonstick skillet), then wipe it with a towel until the pan has only enough oil on it to be shiny. Heat the pan over medium heat about 2 minutes or until a drop of batter sizzles as soon as it is dropped in the pan. Then pick up the pan and slant it away from you. Pour 2 tablespoons batter into the pan, quickly rolling the batter so it thoroughly coats the bottom and slightly up the sides of the pan; make the crêpe as thin as possible.

Cook until the edges and bottom are golden brown, about 30 seconds to 1 minute. Remove and fold in a quarter and place in a fry  pan.

In the  sauce pan, melt butter and all other ingredients and Cook about 15 minutes until thicken. When done, pour over crepes. Heat up liquor in sauce pan and pour over crepes and light.