Orange Crepes (Suzette-style, without flambé)

Yield: 8–10 crepes

Ingredients

Batter: 150 g flour, 2 eggs, 300 ml milk, 30 g melted butter, pinch of salt

Sauce: 160 ml orange juice, 60 g sugar, 40 g butter, 60 ml orange liqueur, fine zest

How to do it

1. Beat the batter and let rest for 20 minutes. Cook thin crepes in a non-stick pan.

2. For the sauce, heat all ingredients until slightly thickened (3–4 minutes).

3. Coat the crepes in the hot sauce.

To serve: Fold into quarters, pour extra sauce on top, and optionally serve with a scoop of ice cream.