Crepes Suzette

1. 1

   In a bowl, mix the flour, milk, water, salt , and sugar. Beat to a light and homogeneous batter.

2. 2

   Add the eggs, one at a time, and continue beating until they're fully mixed in with the batter.

3. 3

   Let the dough rest in a cool place, covered with a cloth, for at least 1 hour.

4. 4

   Put a skillet on medium heat, and add 2 tablespoons of softened margarine, spreading it well to cover the entire surface.

5. 5

   With a large spoon, pour a little dough into the frying pan, and spread it well, tipping the container.

6. 6

   Flip the crepe when brown.

7. 7

   Keep cooked crepes warm.

8. 8

   In a wide, flat skillet, add the sugar, and let it melt until it slightly resembles caramel. Add the strained orange and lemon juices, and the orange zest.

9. 9

   Stir and let the sauce reduce to a syrupy texture.

10. 10

    On very low heat, add margarine, and as soon as it melts, put 4 to 8 crepes folded in four into the sauce. Turn over, and cover with syrup a few times.

11. 11

    Pour the brandy into a clean ladle, and tip it into a flame to ignite. Immediately, pour the flaming sauce over the crepes, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.