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How to make Crepes Suzette

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Perfect for pancake day - or any other occassion! Crepes Suzette is a recipe mainly aimed at adults due to the alcohol content.
What you'll need: 
4oz of plain flour
pinch of salt
1 egg
1 egg yolk (separated)
300 ml milk
1tbsp butter, melted, plus extra, for shallow fry
For the sauce: 2 large oranges
2oz of butter
2oz soft light brown sugar, 1 tbsp Grand Marnier liquor
1 tbsp brandy (optional)
1: 
Sift the flour and salt into a bowl and make a well in the middle. Crack the egg and extra egg yolk into the well. Stir until mixture thickens.
2: 
When the mixture has thickened, gradually pour in the milk, beating well after each addition, until a smooth batter is formed. Stir in the melted butter, transfer to a jug and chill in the fridge for 15 minutes.
3: 
When thebatter is chilled, heat a shallow frying pan, add a little butter and melt until sizzling. Pour in a little of the batter, tilting to cover the base. Cook over medium heat for 1-2 minutes until brown. Flip pancake over and cook for another minute. This should make about eight crepes, stack them on a warm plate.
4: 
Finely grate 1 tbsp of orange rind from one of the oranges and reserve. Squeeze the juice from both oranges.
5: 
To make the sauce, melt the butter in a large frying pan and heat the sugar with the orange rind and juice until dissolved and gently bubbling. Fold each crepe into quarters and add to the pan one at a time. Coat in the sauce and fold in half again. Move to the side of the pan to make room for the others.
6: 
Pour in the Grand Marnier and brandy and cook gently for 2-3 minutes, until the sauce has slightly caramalized. Sprinkle with reserved orange rind and serve immediately.
Conclusion: 
There we have a tasty boozy treat in the form of a small meal!
Tips: 
Grand Marnier is a orange flavoured french liquor, but can be substituted with an orange juice concentrate, for those who dont drink alcohol.
Obviously the tasty crepes can be filled with chocolate spread, syrup, or honey as an alternative for the children.

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