French Crepes Suzette with Orange Liqueur

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tablespoons sugar
• 1 teaspoon salt
• 3 large eggs, beaten
• 1 cups milk
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted

• 1 cup butter, unsalted
• 1 cup sugar
• 1 cup orange juice, freshly squeezed
• 2 tablespoons orange zest
• 1 cup Grand Marnier
• 1 cup Cointreau

Method

1. 01
   In a large mixing bowl, combine sifted flour, sugar, and salt.
2. 02
   Add beaten eggs, milk, vanilla extract, and melted butter to the dry ingredients. Whisk until smooth.
3. 03
   Heat a non-stick skillet over medium heat and lightly grease with butter.
4. 04
   Pour a small ladle of batter into the skillet, swirling to spread evenly. Cook for about 1-2 minutes per side until golden. Repeat with remaining batter.
5. 05
   For the Suzette sauce, melt butter in a pan over medium heat. Add sugar and stir until dissolved.
6. 06
   Stir in orange juice and zest, cooking until slightly thickened.
7. 07
   Remove pan from heat and carefully add Grand Marnier and Cointreau. Return to heat and flambe until alcohol has burned off.
8. 08
   Fold crepes into quarters and add them to the sauce, gently coating each one.
9. 09
   Serve crepes warm, drizzled with remaining sauce.