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.