Crêpes Suzette

Preparation – 20 minutes

First, make the pancake batter. Melt 20 grams of butter. Mix the milk with 3 eggs, a pinch of salt, 1 tablespoon of sugar, 1 tablespoon of Cointreau and 1 teaspoon of vanilla extract. Add the flour and whisk to a smooth batter. Finally, stir in the melted butter.

Make 12 crêpes from the batter. To do this, heat a little butter in a large frying pan and spread a thin layer of batter over the bottom. Turn over the crêpe, making sure that it does not take on too much colour.

Repeat for the remaining batter, then set the crêpes aside.

Finishing the Crêpes Suzette - 20 minutes

Mix the soft butter and sugar until smooth and creamy. Add the zest of 2 oranges. Squeeze the juice from the oranges, and set it aside.

Heat a tablespoon of the orange butter in a large frying pan. Run 3 crêpes through the butter and fold them in half, twice, to create triangles.

Allow the crêpe triangles to caramelise lightly on both sides and then add the juice of half an orange.

Pour in a little Cointreau and set light to the crêpes suzette. This is not necessary; they are also delicious without flambéing.

Repeat for the remaining crêpes, and serve 3 crêpes per person. Serve the crêpes with orange sauce and a scoop of vanilla ice cream. Enjoy!