Name: Crepes Suzette
Prep time: 70 min
Yield: 6
Cuisine: Francesa
Ingredients: 3 units egg, large; 1 1/2 cups whole milk; 1/2 cups water; 1 1/2 cups flour; 2 tablespoons cognac; 3 tablespoons sugar; 1/2 teaspoons salt; 5 tablespoons unsalted butter, melted; 4 tablespoons cognac, for the sauce; 6 tablespoons butter, cut into 6 pieces (for the sauce); 4 tablespoons sugar, for the sauce; 1 tablespoon orange zest, (for the sauce); 4 oranges, fresh juice from 3-4 oranges (for the sauce); 2 tablespoons triple sec orange liqueur, for the sauce

Preparation

1h 10 mins

To make the crepes, blend eggs, milk, water, flour, cognac, sugar, salt, and melted butter in a blender until the mixture is smooth. Put some melted butter in the pan and coat the entire pan well. Heat over medium heat. With a soup spoon, pour 1/4 cup of the mixture into the pan, moving it to spread in a round shape. Cook until the crepes start to brown, between 30 seconds and 1 minute. Flip the crepe with a spatula, cook for another 20 seconds on the other side. Continue with the remaining mixture until you have 12 crepes. To prepare the orange sauce, put 3 tablespoons of Cognac in a pan and light the cognac with a long match, moving the pan until the flame dies down. (The cognac should flame for 15 seconds; if it goes out too quickly, relight it). Add butter, 3 tablespoons of sugar, and 1 cup of orange juice to the flambéed cognac. Let it boil and cook over high heat for about 6-8 minutes until it reduces and becomes syrupy. Transfer the sauce to a small container (do not wash the pan yet). Stir in the remaining orange juice (1/4 cup), orange zest, Triple Sec liqueur, and the rest of the cognac into the sauce. Fold each crepe into quarters and place 9 folded crepes in the pan used for the orange sauce. Put the other 4 crepes in the center of the pan. Sprinkle the crepes with the remaining sugar. Place the pan in the oven on high heat until the sugar melts and the crepes brown, about 5 minutes. Remove the pan from the oven and pour half of the orange sauce over the crepes. Place the crepes on individual plates, serve with vanilla ice cream, and pass the remaining sauce in case anyone wants more.