Classic Crepes Suzette Recipe

How to make it

---

• Mix the flour, eggs, milk and salt in a blender.
• Blend just until smooth.
• Add melted butter and combine.
• The batter should be the consistency of light cream.
• Let sit in the refrigerator for at least 2 hours (preferably overnight).
• Lightly oil a crepe pan and set over medium heat.
• 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.
• Turn and cook the other side 30 seconds.
• For Sauce:
• In large skillet, melt the butter.
• When foamy, add sugar and stir until dissolved.
• Add rind and juice; bring to a simmer.
• Turn heat to low.
• Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again.
• Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce!
• Warm liqueur, 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. Serve