Crêpes Suzette

1. 1

   Beat the flour, milk, eggs, 2 tbsp sugar and 2 tbsp butter with the whisk of a mixer until smooth. Allow to stand for 1 hour.

2. 2

   Rub the sugar cubes over the unpeeled orange until they are a golden color all over. Peel the orange and remove the white pith and the membranes between the segments with a sharp knife.

3. 3

   Heat a little of the oil in a frying pan and pour in enough batter to thinly cover the bottom. Cook, turning once, until browned on both sides. Remove from the pan and keep warm. Repeat until you have 12 paper-thin crepes.

4. 4

   Add the sugar cubes, 1/4 cup sugar and remaining butter to the pan and cook, stirring, until melted and lightly browned. Add the lemon juice and half the liqueur and keep stirring until the sugar is completely dissolved.

5. 5

   Add the crepes and orange segments to the pan and turn until coated in the sauce. Drizzle over the remaining liqueur and flambe. Allow the flames to go out, then serve garnished with orange slices and mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.