Recipe of Crepes Suzette

Ingredients

• 1 ½ cups of flour.
• 4 eggs.
• 2 cups of fresh milk.
• 4 tablespoons of unsalted butter
• 2 tablespoons of sugar.
• Zest of ½ orange.
• Zest of ½ lemon.
• 1 cups of sugar.
• ½ teaspoon of orange zest.
• ¼ teaspoon of lemon zest.
• Juice from 2 oranges.
• Juice from 2 lemons.
• ¾ cup of cointreau (orange liqueur).
• 1 cup of frozen butter in cubes.

Directions

1. 1

   Sift the flour into a bowl.

2. 2

   Form a crown and add 2 eggs.

3. 3

   Add half of the milk, beat so that no lumps form and add the butter that has been heated over low heat, until it has a delicate hazelnut color.

4. 4

   Finish with the rest of the milk, sugar, lemon and orange zest.

5. 5

   Let the dough rest for 30 minutes.

6. 6

   Prepare crepes in a Teflon pan or non-stick crepe iron.

7. 7

   Pour the amount of dough needed to cover the surface with a ladle.

8. 8

   When set, turn over and cook for a minute. They should be thin.

9. 9

   Separately, in a large skillet over low heat, melt the sugar, zest and citrus juice.

10. 10

    Take the crepes one at a time and dip them in the sauce until both sides are covered, then fold them in four.

11. 11

    Arrange them on individual plates.

12. 12

    Add the cointreau liqueur to the sauce and bring to a simmer. Whisk in the butter and serve warm over the crepes.