Crepes Suzette


1 c flour
1/2 c milk or half-and-half
1/2 c water
2 eggs
2 TB butter, melted
2 tsp orange juice
1 1/2 tsp orange zest
1/4 tsp salt

1 1/2 c orange juice
2 TB sugar
2 tsp orange zest
2 tsp Grand Marnier or Triple Sec
1 orange, peeled and sectioned


Mix all ingredients for the crepes together vigorously until completely smooth. Refrigerate for 15 minutes before using.

When making crepes, use a crepe maker or melt a tablespoon of butter in a skillet, pour 3 tablespoons batter into skillet, whirl until bottom is coated, cook 1 minute, remove and repeat until batter is used up.

For sauce, bring orange juice and sugar to a boil until reduced (about 5 minutes). Remove from heat and add remaining ingredients.

Place each crepe in sauce, coat both sides, then fold into quarters and put on a plate. Repeat. Top with confectioner's sugar and serve with a scoop of vanilla ice cream.