Crêpes Suzette

Ingredients

• 250 gFlour
• 500 mlMilk
• 3 pcsEgg
• 150 gButter
• 100 gSugar
• 100 gPowdered sugar
• 5 tbspCuracao
• 5 tbspMandarin juice
• 0.25 tspSalt

Instructions

1. 1

   Prepare the batter

   • Sift flour, sugar and a pinch of salt into a bowl.
   • Make a well, add the eggs and gradually whisk in the milk until smooth.
   • Stir in melted butter, 2 tbsp curaçao and 2 tbsp mandarin juice. Let the batter rest 15–30 minutes.
2. 2

   Cook the crêpes

   • Lightly grease a non-stick pan and heat over medium heat.
   • Pour about 60–80 ml batter into the pan and swirl to make a thin crêpe.
   • Cook 30–60 seconds until edges are lightly golden, flip and cook 20–30 seconds more. Keep crêpes warm.
3. 3

   Make the Suzette sauce and serve

   • Melt 100 g soft butter in a large skillet over medium heat.
   • Add 100 g icing sugar and stir until slightly syrupy.
   • Stir in 3 tbsp curaçao and 2–3 tbsp mandarin juice and let reduce briefly.
   • Place a crêpe in the pan, coat with sauce, fold and coat again so they are well glazed.
   • Sprinkle with fine sugar and drizzle 1–2 tbsp curaçao. Optional: carefully flambé the curaçao before serving.
   • Arrange crêpes on warm plates and serve immediately.