Crepes Suzette

• 3/4 cup cold water
• 3/4 cup cold milk
• 3 large eggs
• 1 tablespoon sugar
• 1 pinch salt
• 1 1/2 cups all purpose flour
• 1/4 cup melted butter + 1/4 cup extra for brushing the pan, one butter block is one cup. 1/2 cup is half the block and 1/4 cup is half the stick
• 1/2 cup unsalted butter
• 1/4 cup white sugar
• 1/4 cup lemon juice freshly squeezed
• 1/2 tablespoon lemon zest

1. Combine all liquid ingredients in a blender. Add the dry ingredients and melted butter; mix on high.
2. Stain batter. Let rest for 30 minutes
3. Heat a nonstick 10 inch skillet over medium high heat. Brush bottom and sides of pan with melted butter.
4. Ladle 1/2 cup batter into skillet and swirl to coat bottom evenly. Cook until lightly browned, about 1 - 2 minutes. Using a spatula or your fingers, flip the crepe and cook the other side until lightly browned, about 30 seconds to 1 minute.
5. Transfer crepes to a platter. Layer crepes over each other with parchment paper in between.
6. FOR THE SAUCE
7. Melt the butter in a skillet over LOW fire. Add the sugar and allow to melt. Be patient. Make sure that the heat is at its lowest. Add the lemon juice and mix well. Add the lemon zest.
8. Add the crepes, 3 - 4 at a time and allow to cook in the sauce for 1 minute. Remove from the pan. Arrange on a plate and pour the sauce over the crepes and serve warm.

cold water, cold milk, eggs, sugar, salt, flour, butter , unsalted butter, white sugar, lemon juice freshly squeezed, lemon zest

Taken from www.yummly.com/recipe/Crepes-Suzette-1655687 (may not work)