Crêpes Suzette - cooking recipe

Ingredients

3/4 cup all-purpose flour
3 None large eggs
2 tbsp vegetable oil
3/4 cup milk
None None FOR THE ORANGE LIQUEUR SAUCE
1/2 cup unsalted butter
1/2 cup granulated sugar
1 2/3 cups orange juice, strained
2 tbsp lemon juice, strained
1/3 cup orange liqueur
None None peeled and sliced oranges, to serve (optional)

Preparation

Sift flour into a medium bowl. Make a well in the center and add eggs and oil. Gradually whisk in milk until smooth. Pour batter into large measuring cup, cover and let stand for 1 hour.
Heat a greased heavy-bottomed crepe pan or small frying pan over low heat. Add 1/4 cup batter to pan, tilting to coat base. Cook until bottom is browned lightly. Flip crepe over and brown the other side. Remove from pan and cover to keep warm. Repeat with remaining batter to make a total of 8 crepes.
Meanwhile, to make the orange liqueur sauce, melt butter in a large frying pan. Cook sugar, stirring, until mixture begins to caramelize. Add orange and lemon juice. Bring to a boil then reduce heat and simmer for 3 mins, or until golden brown. Remove from heat and add liqueur.
Working quickly, light sauce on fire. Fold crepes in 1/2, then in 1/2 again. Place in sauce and warm over low heat. Transfer crepes to serving plates and pour hot sauce over top. Serve with orange slices, if desired.