Crepes Suzette

Ingredients

• all-purpose flour - 1 3/4 cups
• sugar - 1 1/4 cups
• unsalted butter - 7 oz
• large eggs - 3
• salt - 1/2 teaspoon
• milk - 1 3/4 cups
• water - 3/4 cup
• zest of 1 orange - finely grated
• orange liqueur - 7 tablespoons
• powdered sugar - 1 tablespoon

Instructions:

1. In a large bowl whisk the eggs with salt, gradually add milk and water.
2. Slowly add flour mix to the milk-egg mixture, stir with a wire whisk to mix well.
3. In a microwave melt 2 oz of butter, pour it into the crepe batter. Then cover the bowl with plastic food wrap, and refrigerate for 2 hours.
4. Meanwhile, cream the rest of the butter with the orange zest, sugar and 1 tablespoon of the orange liqueur.
5. Heat a crepe pan over medium-high heat until really hot.
6. Cover the pan with a thin layer of butter and pour a small amount of batter. Rotate the pan to spread batter as thinly as possible.
7. Cook over moderate heat until lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and flip over the crepe.
8. Cook on the other side for about 20 seconds. Make about 18-20 very thin crepes.
9. Spread a thing layer of orange cream over each crepe, fold into a triangle and arrange them in an ovenproof dish.
10. Just before serving, reheat the crepes in the oven (at 210 F) for 10 minutes.
11. Warm the remaining liqueur in a small saucepan. Bring the crepes to the table, dust them with the confectioners sugar, and pour over the warmed liqueur. Set alight and serve immediately.