Crêpes Suzette - cooking recipe

Ingredients

1 cup all purpose flour + 2 tbsp
2 None eggs + 1 egg yolk
4 tbsp granulated sugar
2/3 cup 2% or whole milk
5 tbsp still mineral water
2 tbsp butter
1/2 cup orange juice
1 None orange, zest cut into long strips then the orange sliced
5 tbsp orange liqueur
5 tbsp brandy

Preparation

Whisk the flour, eggs, egg yolk, 1 tbsp sugar and a pinch of salt. Gradually whisk in the milk and mineral water. Allow to rest for 15 mins.
Lightly coat a crepe pan with oil and heat until smoking. Add a little batter, tilt the pan around to coat the pan thinly with batter. Cook until the bottom is golden brown, then flip and cook the other side. Keep warm and repeat until you have 12 crepes.
In a clean frying pan, heat 3 tbsp sugar until caramelized. Add the butter and orange juice. Add the orange slices and cook for 1 min on each side. Remove from the pan and keep warm. Add the orange zest and orange liqueur to the pan and stir.
Dip the crepes in the sauce one at a time, then fold into quarters and arrange in the pan so they overlap. Warm the brandy in a saucepan, then pour over the crepes and flambe (light with a match and allow the flames to die down). Serve with the orange slices.