French Crepes Suzette

• 1 cup all-purpose flour
• 2/3 cup whole milk
• 1/2 cup cold water
• 3 large eggs
• pinch of sea salt
• 3 tablespoons good quality butter, melted, plus more for brushing on pan
• 1 teaspoon orange zest
• 1 1/2 cup freshly squeezed orange juice
• 2 tablespoons white sugar
• 2 teaspoons orange zest
• 2 tablespoons Grand Marnier (or other orange liqueur)

1. Combine all the crepe ingredients in a blender and mix on medium speed until smooth.
2. Refrigerate for at least 2 hours or overnight, if possible.
3. If the mixture becomes too thick after refrigeration, add 1/4 cup of cold water.
4. The batter should be very pourable.
5. Heat a non-stick frying pan over medium heat.
6. Brush with a small amount of melted butter.
7. Pour 2-3 tablespoons of batter into the center of the pan and tilt the pan to cover the bottom evenly.
8. Cook about 1 minute.
9. Turn and cook on the other side until the crepe is a light, golden brown.
10. For the sauce: Bring the orange juice to a boil in a large skillet over high heat.
11. Add the sugar and zest and simmer.
12. Continue to cook until the sugar has disolved, for about 5 minutes.
13. Remove from heat and add the Grand Marnier.
14. Working one by one, place each crepe in the boiled orange juice and allow to absorb the liquid for 1 minute.
15. Remove and serve rolled while still warm.

flour, milk, cold water, eggs, salt, butter, orange zest, freshly squeezed orange juice, white sugar, orange zest, grand marnier

Taken from www.foodrepublic.com/recipes/french-crepes-suzette-recipe/ (may not work)