Crepes Suzette

Ingredients

• 2 Large Eggs
• 3/4 Cup All-Purpose Flour
• 1/2 Cup Whole Milk
• 1/8 Teaspoon Salt
• 1/2 Cup Granulated Sugar
• 1/3 Cup Cold Water
• 1 Tablespoon Vegetable Oil
• 1/2 Cup Unsalted Butter (Melted)
• 1 Small Orange (Zested & Juiced)
• 1/4 Cup Grand Marnier Liquor
• 2 Tablespoons Cognac

Directions

1. In a medium bowl, combine eggs, flour, milk, salt, and sugar. Whisk until smooth. Add water, oil and 1 tablespoon melted butter. Whisk again until mixture is combined & smooth.
2. In a 6-inch skillet over medium heat, melt 1 teaspoon of butter. Add 2 tablespoons of batter and tilt the skillet until the batter spreads evenly over the bottom of the skillet. Cook until the edges of the crepe start to brown, about 45 seconds. Flip the crepe and cook until brown spots appear on the surface, about 10 more seconds. Flip crepe out on a sheet pan. Repeat to make 12 crepes.
3. In the bowl of a food processor, combine 6 tablespoons of butter, 1/4 cup of sugar and zest., while pulsing gradually pour in the orange juice and continue to pulse until the mixture is well incorporated.
4. Meanwhile, preheat the broiler. On a large rimmed sheet pan, grease with 1 tablespoon of butter and sprinkle with a light coating of sugar.
5. In the center of each crepe place 2 teaspoons of the orange butter mixture, fold in half twice to form a triangle, and transfer the prepared sheet pan. Sprinkle with 2 Tablespoons of sugar and broil for about 2-3 minutes. Transfer the crepes to a heat proof platter or saute pan.
6. In a small saucepan over low heat, combine the Grand Marnier and cognac. With a long-handled match, carefully ignite the mixture. Pour the flaming mixture over the crepes. Tilt the platter and use a spoon to baste the crepes and extinguish the flames. Serve crepes immediately.