Crepes Suzette

Ingredients

• 4 tablespoons butter 
• 3 large eggs 
• 1.5 cups flour all-purpose
• 0.3 cup juice of lemon freshly squeezed
• 0.5 tablespoon lemon zest 
• 0.8 cup milk cold
• 1 pinch salt 
• 1 tablespoon sugar 
• 0.5 cup butter unsalted
• 0.8 cup water cold
• 0.3 cup granulated sugar white

Equipment

• frying pan
• ladle
• baking paper
• blender
• spatula

Directions

1. Combine all liquid ingredients in a blender.
2. Add the dry ingredients and 1/4 cup melted butter; mix on high.
3. Let batter rest for 30 minutes.
4. Heat a nonstick 10 inch skillet over medium high heat.
5. Brush 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. Transfer crepes to a platter.
7. Layer 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. Add the sugar and allow to melt. Be patient. Make sure that the heat is at its lowest.
9. Add the lemon juice and mix well.
10. Add the lemon zest.
11. Add the crepes, 3-4 at a time and allow to cook in the sauce for 1 minute.
12. Remove 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.