Crepe Suzette
INGREDIENTS
CRÊPE BATTER
½ cup all-purpose flour2 tablespoons sugar- pinch salt2 large eggs½ teaspoon vanilla extract2 tablespoons Grand Marnier1 teaspoon orange zest1 teaspoon lemon zest3 tablespoons unsalted butter,   lightly browned and cooled½ - ¾ cup milk
FOR EACH SERVING
2 tablespoons butter2 tablespoons sugar in the raw½ cup orange juice¼ cup Grand Marnier1 scoop vanilla ice cream

DIRECTIONS
For the crêpe batter, combine the flour, sugar and salt in a mixing bowl. Whisk in the eggs, add the vanilla extract, zests, Grand Marnier and the butter. Whisk in ½ cup milk, adding more as necessary for a smooth silky batter. Let the batter rest at least an hour.
Heat a 10-inch nonstick skillet over high heat. Pour a scant ¼ cup of batter into the center of the pan. Lift the pan off of the heat and tilt the pan, rotating it so that the batter fills the skillet in a neat circle. (You should have enough batter to practice once or twice.) Cook until the bottom is lightly browned, about 1 minute. Turn the crêpe with a spatula and cook just until the other side browns. Remove from the skillet and repeat with the remaining batter. Layer the crêpes on top of each other until you have 16 crêpes.
For each serving, melt butter and sugar in a heavy bottomed skillet over high heat until the sugar starts to caramelize. Add the orange juice and bring to a boil. Add a crêpe to the pan and fold the crêpe in half and then half again and repeat with 3 more crêpes. With all 4 crêpes in the pan remove the pan from the flame and add the Grand Marnier to the crêpes and flambé the crêpes. Plate the crêpes and serve with a scoop of vanilla ice cream. Repeat with each serving of Crêpes Suzette

 

Crepe Suzette

INGREDIENTS

CRÊPE BATTER

½ cup all-purpose flour
2 tablespoons sugar
- pinch salt
2 large eggs
½ teaspoon vanilla extract
2 tablespoons Grand Marnier
1 teaspoon orange zest
1 teaspoon lemon zest
3 tablespoons unsalted butter,
   lightly browned and cooled
½ - ¾ cup milk

FOR EACH SERVING

2 tablespoons butter
2 tablespoons sugar in the raw
½ cup orange juice
¼ cup Grand Marnier
1 scoop vanilla ice cream

DIRECTIONS

For the crêpe batter, combine the flour, sugar and salt in a mixing bowl. Whisk in the eggs, add the vanilla extract, zests, Grand Marnier and the butter. Whisk in ½ cup milk, adding more as necessary for a smooth silky batter. Let the batter rest at least an hour.

Heat a 10-inch nonstick skillet over high heat. Pour a scant ¼ cup of batter into the center of the pan. Lift the pan off of the heat and tilt the pan, rotating it so that the batter fills the skillet in a neat circle. (You should have enough batter to practice once or twice.) Cook until the bottom is lightly browned, about 1 minute. Turn the crêpe with a spatula and cook just until the other side browns. Remove from the skillet and repeat with the remaining batter. Layer the crêpes on top of each other until you have 16 crêpes.

For each serving, melt butter and sugar in a heavy bottomed skillet over high heat until the sugar starts to caramelize. Add the orange juice and bring to a boil. Add a crêpe to the pan and fold the crêpe in half and then half again and repeat with 3 more crêpes. With all 4 crêpes in the pan remove the pan from the flame and add the Grand Marnier to the crêpes and flambé the crêpes. Plate the crêpes and serve with a scoop of vanilla ice cream. Repeat with each serving of Crêpes Suzette