Crepe suzette

Crêpe Suzette  is a French dessert consisting of a crêpe with beurre Suzette a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur on top.The most common way to make Crêpe Suzette is to pour liqueur (usually Grand Marnier) over a freshly cooked crêpe with sugar and light it. This will make the alcohol in the liqueur evaporate, resulting in a fairly thick, caramelised sauce.I have tried the recipe without alcohol.


1 pinch of salt
1/2 stick unsalted butter
vegetable oil for oiling pans
1/2 stick unsalted butter
3 tablespoons sugar
1 orange, juice and grated rind

Mix the flour, eggs, milk and salt in a blender.
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 2 hours (preferably overnight).Lightly oil a 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.
For 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 low.


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. 
Using a long match, ignite the sauce.
Remove pan from heat.