Edible Columbus’ Tricia Wheeler’s Crêpe Suzette

SOURCE: Tricia Wheeler - Publisher & Editor, Edible Columbus

YIELD: 6 people

Crêpe Batter
2/3 Cups flour
¼ Tsp salt
2 Tablespoons sugar
2 Eggs, lightly beaten
1 Cup milk
6 Tablespoons water
2 Tablespoons unsalted butter, melted, plus more for frying

Orange Sauce
6 Tablespoons unsalted butter
¼ Cup sugar
Grated zest and juice of 1 large orange
Grated zest and juice of 1 lemon
2/3 Cup fresh orange juice
4 Tablespoons orange liquor
Brandy, for flaming (optional)

1. In a medium bowl, sift flour, salt & sugar. Make a well in the center and pour in the beaten eggs. With a whisk beat the eggs, adding a little flour until it's all incorporated. Slowly whisk in the milk and water to make a smooth batter. Strain the batter into a large pitcher and set aside for 20-30 minutes. If the batter thickens, add a little milk to thin.
2. Heat a nonstick pan over medium heat. Stir melted butter into the crêpe batter. Brush hot pan with butter and pour in 2 tbsp of batter. Quickly tilt and rotate the pan to cover base. Cook for one minute. Flip and cook for 20-30 seconds to set. Slide crêpe out of pan.
3. Continue cooking the crêpes, stirring batter occasionally and brushing the pan with butter. Stack finished crêpes with wax paper between each crêpe.
4. To make the sauce, melt butter in a large frying pan over medium low heat, then stir in the sugar, orange & lemon zest and juice, the additional orange juice and orange liqueur.
5. Place crêpe in the pan, brown side down. Fold it in half then in half again to form a triangle. Push to the side of the pan. Continue heating and folding the crêpes until all are warm and covered with sauce.
6. To flame the crêpes, heat 2-3 tbsp of orange liqueur and brandy in a small saucepan over medium heat. Remove the pan from the heat and ignite the liquid with a match, then pour over the crêpes. Serve at once.

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