CREPES A LA SUZETTE

Ingredients:
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 tsp salt
2 tbs melted butter
1 tsp lemon zest
2 tsp orange zest
1 tbs sugar


Sauce:
1 tsp lemon zest (long cut)
2 tsp orange zest (long cut)
2 tbs butter
1.5 oz Grand Marnier
1 squeezed orange
Sugar


Directions:

• Combine all together and blend for 20 seconds with a blender
• Let it stand for 1 hour
• Heat up Teflon with butter/cooking spray on medium-high
• Spread crepes mixture over the Teflon. Start from the center, make a continuous circle going outwardly. Then shake the Teflon to make thin crepe
• Heat for 2-3 minutes on 1 side. Then flip
• Cook for another 1 minute and fold twice
• To make the sauce, saute zests in butter. Add Grand Marnier and flambe (optional). Add orange juice and 1 tbs butter. Mount (keep adding butter after the flame is off to thicken the mixture)
• Pour sauce over the crepe and serve