Crepes Suzette

• 1 cup flour, sifted
• 2 cups milk
• 2 None eggs
• 3 tbsp butter, melted, plus additional, for cooking
• None None Sliced strawberries, sliced banana, hazelnut spread, whipped cream, powdered sugar, to serve (optional)
• None None FOR THE SUZETTE SAUCE
• 1/2 cup sugar
• 1 None orange, peel grated and orange juiced
• 1/4 cup orange liqueur
• 4 tbsp (1/2 stick) cold butter, chopped

1. Sift flour into a large bowl. Whisk milk, eggs and melted butter in a medium bowl. Gradually whisk into flour, until a smooth batter forms. Let stand for 30 mins.
2. For the suzette sauce, place sugar, orange peel and juice, and liqueur in a small saucepan on low heat. Stir until sugar dissolves. Increase heat to medium. Boil 8-10 mins, until starting to caramelize. Remove from heat. Gradually whisk in butter.
3. Heat an 8-inch nonstick skillet on medium heat. Lightly grease with butter. Pour 1/3 cup batter into pan, swirling to coat the bottom. Pour out excess. Cook 1-2 mins, until golden. Flip crepe and cook a further minute.
4. Repeat with remaining batter, greasing pan as needed. Stack cooked crepes on a platter.
5. Fold crepes into quarters and serve with sauce. Accompany with other toppings of choice.

flour, milk, eggs, butter, strawberries, suzette sauce, sugar, orange, orange liqueur, cold butter

Taken from recipes-plus.com/api/v2.0/recipes/30652 (may not work)