Crêpe Suzette is a French dessert consisting of a crêpe[pronounced 'krep' (e is pronounced same as in the e in 'wet') ] with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur on top, served flambé(on fire).

Step 1: Mise En Place(ingredients)

you will need:
crêpes;
3/4 cup whole milk
3/4 cup water
3 egg yolks
1Tbs sugar
3 Tbs of rum or brandy
1 cup all-purpose flour
5 Tbs unsalted butter, melted

beurre ;
1/2 stick butter
grated zest of 2 orange
1/2 to 2/3 cup of orange juice
1/2 cup of sugar plus 2 Tbs
1 tsp of lemon juice
3 tbsp of orange liqueur (Grand Marnier or Curaçao)
1 tbsp of cognac or brandy
1/2 cup Grand Marnier

tools:
bowls
measuring cups
measuring spoons
matches
4-5 inch skillet
spatula
blender
Chaffing dish(because it is all a performance)

Step 2: Making the Crepes

Batter
Place the ingredients in the blender jar in the order in which they are listed.
Cover and blend at top speed for 1 minute.
If bits of flour adhere to the sides of the jar,dislodge with a rubber spatula and blend for three more seconds.
Cover and refrigerate for at least two hours or overnight.

Method for Cooking
Brush skillet with oil or melted butter
Set over medium high heat until pan is just beginning to smoke
Immediately remove from heat and, holding the handle in your right hand, pour with your left about 1/4 cup of batter into the middle of the pan
Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film.(pour any batter that doesn't adhere to the pan back into jar)
Return the pan to the heat for 60 to 80 seconds.
Then jerk and toss pan sharply back and forth and up and down to loosen the crêpe.
Lift its edges with the spatula and if the under side is a nice light brown, the crêpe is ready for turning.
Turn the crêpe by using two spatula or grasp the edges nearest your fingers and sweep it up towards you and over again in a reverse circle; or toss it over by a flip of the pan
Brown lightly for about 30 seconds (this side is not seen by the public/eater)
Repeat until all of the batter is all gone
Cover until ready to use

Step 3: Making the Beurre

In a food processor, place 1/2 cup of sugar in the container with the zest.
Process for one minute or so, scraping down the sides of the bowl with a spatula as necessary ,until peel and sugar are combined.
Cut the butter into pieces, and process until smooth and almost fluffy.
By droplets cream in 1/2 cop of orange juice ,then the liqueur, plus droplets more of orange juice if the mixture will take it and still remain creamy.
Cover and refrigerate.

Step 4: Putting It All Together

Place the orange butter in the chaffing dish and heat until bubbling.
Dip both sides of a crêpe in the butter.
Its best-looking side out,fold in half and in half again, to form a wedge
Place it at the edge of the chaffing dish
Rapidly continue with the rest of the crêpes until all have been dipped,folded,and arranged.

Sprinkle crêpes with the two Tbs of sugar.
Pour over them the liqueur and cognac.
DON'T HAVE YOUR FACE OVER THE CHAFFING DISH WHEN IGNITING THE CRÊPES
With a match ignite the liqueur.
Shake the dish gently back and forth while spooning the flaming liqueur over the crêpes until the fire dies down.
If for breakfast or brunch serve with fresh fruit or if for dessert serve with fresh made french vanilla ice cream .
ENJOY
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