CREPES SUZETTE

Ingredients:
1 2/3 cups all-purpose flour
1 1/2 cup full cream milk
1/4 tsp baking powder
3 tbs granulated sugar
2 tsp vegetable oil
1/4 tsp vanilla
3/4 stick butter
1/4 cup sugar
Zest of 1 orange
Juice of 2 oranges

Method:
In a bowl combine the flour, 1/2 cup milk, baking powder and sugar. Mix well with a whisk.
The batter should be very thick; it is easier to get rid of lumps in a thick batter than in a thin one.
Work it until it is smooth, then add the remaining milk, vanilla extract and oil. Stir well.
Heat the skillet and butter it lightly for the first crepe. Pour about 2-4 tbs of batter on one side of the skillet.
Immediately tip the skillet, rotating it at the same time to make the batter run all over the bottom.
Cook on medium heat for about 30 seconds. Flip it over and cook for another 30 seconds.
For the orange butter, place butter, sugar, and orange zest in a large mixing bowl.
Whisk well until the orange zest is well distributed and the whole mixture appers uniform.
Add 2 tbs orange juice slowly to the cream mixture so it is absorbed by the butter. Set aside.
For the Crepes Suzette, spread approx 1 tbs of the orange butter on each crepe, and fold the crepes in fourths.
Butter generously a large oven proof platter. Arrange the crepes on it so that they are overlapping slightly.
Leave a space at the end of the platter where the sauce can accumulate. Sprinkle the crepes with 2 tbs of sugar.
Place them under the broiler, approximately in the middle of the oven, for about 2 to 3 minutes.
The surface of the crepes will caramelize and the sauce will bubble slightly.
Pour the remaining orange juice on the very hot crepes and leave for about a minute.
Bring the platter to the table and incline it slightly so that the juices gather in the space you left.
Spoon up the liquid and pour it back onto the crepes. Cool slightly and serve along with some sauce.
Garnish with candied orange slices and confectioner’s sugar on top. For 4-5 persons.