Crepe Suzette

"Crepes can never  be too thin or too sweet"

Batter:
1 cup flour
1 cup milk
3 Tbsp oil
1 tsp salt
1-3 Tbsp sugar
2 eggs
Additional- 2 eggs, 1/2 cup milk

Mix ingredients and beat till smooth. Add one egg at a time and continue to beat, use extra eggs and milk as adjusting agent to get batter thin enough.

Seasoned pan heated and well buttered with 3-4 Tbsp CLARIFIED butter

DO Not Freeze, can be refrigerated for 3-4 days

Sauce:
1 cup sugar
1 lemon rind
1/2 lb butter
1 orange (rind and juice)

Cream the butter and add the sugar. Next, add juice from the orange and both rinds.
Mix well and cool (Makes enough for 3 crepe batches)

Production:
1 cup butter mix
1/4 cup brandy
8 crepes (7 inches)
1/2 lemon
1 Tbsp sugar
1/4 cup brandy (Triple Sec, Curacao, Grand Marnier preferred)

Melt the butter mixture into saute pan
Add the first liqueur and flae
When flame ended, add crepes one by one- folding into quarters
Arrange crepes around outside of pan with points facing inward of pan
Sprinkle with lemon juice and sugar
Add 2nd liqueur, ignite and serve while still flaming