Ingredients:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup orange liqueur e
- g
- , Grand Marnier
- Zest of 1 orange
- 2 tablespoons orange juice
- 2 tablespoons unsalted butter for the sauce
- 1/4 cup granulated sugar for the sauce
- 1/4 cup fresh orange juice for the sauce
- 2 tablespoons orange liqueur for the sauce
- Powdered sugar for dusting
- Orange slices and zest for garnish
Instructions:
Put the flour, eggs, milk, water, 1/4 cup of sugar, melted butter, and vanilla extract in a blender
Mix until it's smooth
Set a skillet that doesn't stick on medium heat
Spread some butter around the pan to cover it
Put a quarter cup of the crepe batter in the middle of the pan
Turn the pan around to make the batter spread out evenly and make a thin crepe
Just wait a minute or two until the edges begin to lift and the crepe gets a little brown
Turn the crepe over and cook the other side for an extra one to two minutes
Add a little butter to the pan before each crepe and repeat with the rest of the batter
Put 2 tablespoons of unsalted butter, 1/4 cup of sugar, 1/4 cup of orange juice, and 2 tablespoons of orange liqueur in a small saucepan
Join them together
Stir the sauce around on low heat until the sugar is gone and it gets a little thicker
Cut each crepe in half lengthwise and add them to the pan with the sauce
Soak them for one minute, and then carefully turn them over so that the sauce covers both sides
To serve, put the wet crepes on a platter
If you want, you can drizzle more orange liqueur over the crepes after adding the orange zest
Top with orange slices and zest and dust with powdered sugar
Enjoy Michelle's Crepe Suzette Cake while it's still warm!
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