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Crepes Suzette

1 cup flour
4 large eggs
1 1/4 cup milk
pinch of salt
1/2 stick unsalted butter
vegetable oil for oiling pans

1/2 stick unsalted butter
3 Tbsp sugar
grated rind of 1 orange
juice of 1 orange
1/3 cup orange liqueur (such as Cointreau or Grand Marnier)

Crepes: Whisk together or combine the flour, eggs, milk and salt
in a blender or food processor. Blend just until smooth. Add melted
butter and combine. The batter should be the consistency of light
cream. Let sit in the refrigerator for at least 1 hour or overnight.

Lightly oil 1 (6-inch) crepe pan and set over medium heat. Pour
about 1/4 cup batter into pan and swirl until the pan is coated.
Cook crepes until the top begins to look dry, about 60 seconds.
Turn and cook the other side 30 seconds, wiping the pan with an
oiled paper towel if crepes begin to stick. Makes 24.

Sauce: In large skillet, melt the butter. When foamy, add sugar
and stir until dissolved. Add rind and juice; bring to a simmer.
Turn heat to lowest settings. Fold each crepe in half and place 2
at a time in the warm sauce. Using tongs or spatula, fold crepes
in half again. Repeat until all crepes have been added. Work quickly
so the first crepes do not absorb all the sauce.

Warm liqueur briefly and pour over the pan of crepes. Using a long
match, ignite the sauce. Remove pan from heat. When flames subside,
place crepes on dessert plates. Dust with confectioners sugar;
garnish with orange slices and serve. Serves 4.


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