Crepes Suzette

Ingredients

• •¾ cup butter
• •3 large eggs
• •1½ cups flour
• •¼ cup lemon juice
• •½ tablespoon lemon zest
• •¾ cup milk
• •1 pinch salt
• •5 tablespoons sugar
• •¾ cup water

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Method

From foodista.com — read the original

1. 1Combine all liquid ingredients in a blender.
2. 2Add the dry ingredients and 1/4 cup melted butter; mix on high.
3. 3Let batter rest for 30 minutes.
4. 4Heat a nonstick 10 inch skillet over medium high heat.
5. 5Brush bottom and sides of pan with a bit of melted butter. Ladle 1/2 cup batter into skillet and swirl to coat bottom evenly. Cook until lightly browned, about 1-2 minutes. Using a spatula or your fingers, flip the crepe and cook the other side until lightly browned, about 30 seconds to 1 minute.
6. 6Transfer crepes to a platter.
7. 7Layer crepes over each other with parchment paper in between. If necessary, add more butter to the pan. Repeat with the rest of the batter. FOR THE SAUCE: Melt 1/4 cup butter in a skillet over LOW fire.
8. 8Add the sugar and allow to melt. Be patient. Make sure that the heat is at its lowest.
9. 9Add the lemon juice and mix well.
10. 10Add the lemon zest.
11. 11Add the crepes, 3-4 at a time and allow to cook in the sauce for 1 minute.
12. 12Remove from the pan. Arrange on a plate and pour the sauce over the crepes and serve warm. Makes 8 crepes. Serving size is 2 crepes.