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How to make it

  • Put all ingredients for crepe in blender and blender to smooth and airy
  • Heat a scant 1/2 tbsp butter in crepe pan over med high heat
  • Put a 1/4 c of batter in pan, tilting to coat (this takes time to master, but the results are STILL EDIBLE...in other words, fun to keep trying)
  • Heat over burner til bubbles form on edge of crepe and it can be lifted to flip
  • Cook second side til golden flecked
  • Stack crepes between layers of wax paper
  • CREPE SUZETTE
  • Melt butter in large skillet
  • Stir in sugar til melted
  • stir in orange juice and liqueuer
  • Slip one crepe at a time into sauce
  • Fold in half, them half again until little triangular pockets,
  • fill pan with four folded crepe
  • BE READY WITH A LONG NOZZLE BUTANE LIGHTER, and A TIGHT FITTING LID FOR PAN JUST IN CASE.
  • Pour in brandy, heat for a few secs (It won't light if it is not hot enough) then click the lighter close to pan to ignite (this actually cooks the sauce giving it it's special flavour)
  • Lift pan off heat and tilt to disperse the flame, and if you freak out, cover with lid. But don't --it really is quite tame.
  • Serve with a VIOLA!
  • Bon apetit!

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