Crepe Batter
1& 1/4 cups flour
3 tablespoon sugar
4 pieces eggs
1 & 3/4 cups milk
2 tablespoon melted butter
extra butter for cooking crepes
Sauce
1/2 cup sugar
1/2 piece lemon zest
1 piece large orange juice and zest
1/2 cup unsalted butter, softened
1 tablespoon sugar
2 tablespoon dark rum
Procedure
Crepe
1. Make a crepe batter by combining all the ingredients for batter. Whisk and refrigerate for 1 hour.
2. Make crepes. Heat butter in a pan, medium heat.
3. Pour 1/4 cup of batter into pan. `Cook until bottom is slightly brown. Then flip. Cook for 30 seconds. Set aside
1. Rub 1/2 of the sugar with the lemon zest. Rub the other half with orange zest then squeeze the oranges and strain the juice. Measure 3/4 cup of the orange juice and sugar. Set aside.
2. Cream 1/2 cup butter with 1 tbsp sugar until light and smooth. Cover and refrigerate.
3. In a flambe pan, melt the creamed butter , add the orange juice mixture and reduce to 1/2 cup.
Lay a single crepe in the sauce, turn over right away, immediately fold into a wedge and push to the side of the pan.
4. Carefully pour the liqueurs into the sauce and ignite. Slide the pan gently back and forth until the flames subside. Spoon the sauce over the crepes and serve at once.
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