Dish: dessert

 Level: easy

 Serves: 6

 Time: 45′


For the crêpes:
160 g all purpose flour
325 ml whole milk
2 eggs
150 g unsalted butter
20 g sugar
q.s. table salt
For the sauce:
2 organic aranges
140 ml LADY Domenis Intense orange
100 g sugar

Step 1: Melt 50g of butter in a little pot over medium heat, then place far for the flame. Crack the eggs and combine with half of the milk, sugar, and salt. Whisk the mixture until consistent, then add the flour, the rest of the milk and the melted butter at room temperature. Store in the fridge at least one hour.

Step 2: Place a non-stick pan brushed with a little quantity of melted butter, then pour ½ cup of crêpe batter into the pan. Move the pan using a circular motion to spread the batter uniformly, then cook a couple of minutes until the edge of the crêpe starts to become crispy. Finally, flip the crêpe and cook the other side.

Step 3: Great the outer colourful skin of 1 orange. Squeeze the juice of 2 oranges, then sift it and pour in a glass. Pour 80 g of butter into a saucepan along with sugar over medium heat and stir constantly until the cream starts to become brown; add the orange juice and continue cooking until the sugar is completely liquefied. Raise the flame, pour LADY Domenis Intense orange and let the alcohol vapours evapourate. Then add the orange zests and cook a couple of minutes more.

Step 4: Brush the crêpe with a little amount of Suzette sauce and close them bending into triangles.

Step 5: Place the crêpes into the Suzette sauce and place again the pan over high heat. This is the moment of LADY Domenis Intense orange. Pour the liquor and set on fire with a Crème Brulee torch, waiting the alcoholic vapours evapourate.

Step 6: Serve the Crêpes Suzette immediately, powdered with sugar powder.