Crepe Suzette

• 1 cup all-purpose flour
• 2 teaspoons sugar
• 2 cups milk
• 2 large eggs lightly beaten
• 3 tablespoons butter melted, plus 2 tbsp extra
• ice cream to serve
• sauce
• 1/2 cup sugar
• 1/2 cup orange juice
• 2 tablespoons lemon juice
• 1 tablespoon cointreau
• 2 tablespoons butter chilled
• 2 oranges segmented

1. Sift flour into a large bowl. Stir in sugar and make a well in the center. In another bowl, combine milk, eggs and butter. Gradually pour milk mixture into the well in the flour mixture and whisk until smooth. Chill 30 minutes.
2. Melt 1 tbsp butter in an 8 inch crepe pan on medium heat. Pour in batter, swirling to coat base. Cook 1-2 minutes, until underside is golden. Turn and cook a further 1 minute.
3. Transfer to a plate. Repeat with remaining batter, adding extra butter to pan as required.
4. To make sauce, combine sugar, juices and liqueur in a frying pan on medium, stirring until sugar dissolves. Increase heat to high and boil 4-5 minutes until thick and syrupy. Reduce heat to low and whisk in butter. Add orange segments and heat through gently, stirring.
5. Fold crepes into quarters and arrange on serving plates. Spoon sauce over and accompany with ice cream.

flour, sugar, milk, eggs, butter, sauce, sugar, orange juice, lemon juice, cointreau, butter, oranges

Taken from www.yummly.com/recipe/Crepe-Suzette-1399902 (may not work)