Crepe Suzette - cooking recipe

Ingredients

1 cup all purpose flour
2 tsp sugar
2 cups milk
2 large eggs, lightly beaten
3 tbsp butter, melted, plus 2 tbsp extra
None None ice cream, to serve
None None Sauce
1/2 cup sugar
1/2 cup orange juice
2 tbsp lemon juice
1 tbsp Cointreau
2 tbsp butter, chilled
2 None oranges, segmented

Preparation

Sift flour into a large bowl. Stir in sugar and make a well in the center. In another bowl, combine milk, eggs and butter. Gradually pour milk mixture into the well in the flour mixture and whisk until smooth. Chill 30 minutes.
Melt 1 tbsp butter in an 8 inch crepe pan on medium heat. Pour in batter, swirling to coat base. Cook 1-2 minutes, until underside is golden. Turn and cook a further 1 minute.
Transfer to a plate. Repeat with remaining batter, adding extra butter to pan as required.
To make sauce, combine sugar, juices and liqueur in a frying pan on medium, stirring until sugar dissolves. Increase heat to high and boil 4-5 minutes until thick and syrupy. Reduce heat to low and whisk in butter. Add orange segments and heat through gently, stirring.
Fold crepes into quarters and arrange on serving plates. Spoon sauce over and accompany with ice cream.