Suzette crepes: French elegance in dessert

Suzette crepe is a classic and exquisite dessert of French cuisine, characterized by its delicious caramelized orange sauce and the spectacular touch of flambar.Perfect to impress at festive dinners or any special occasion.

#### Ingredients:

** For crepes: **
- 1 cup (125g) of wheat flour
- 2 large eggs
- 1 1/2 cups (360ml) of milk
- 1 tablespoon (15g) of sugar
- 1 pinch of salt
- 2 tablespoons (30ml) of melted butter
- Oil or butter to grease the frying pan

** For Suzette Sauce: **
- 1 cup (200g) of sugar
- 1/3 cup (80ml) of butter
- 4 orange juice (about 1 cup)
- 2 oranges shaving
- 1/4 cup (60ml) of orange liqueur (such as Grand Marnier or Cointreau)
- 1/4 cup (60ml) of brandy

#### Preparation Mode:

** Crepe preparation: **
1. In a bowl, mix flour, sugar and salt.
2. Add the eggs and start mixing delicately.Gradually add the milk while continuing to mix until smooth.
3. Incorporate the melted butter and let the dough rest for about 30 minutes at room temperature.
4. Heat a nonstick skillet over medium heat and lightly grease with oil or butter.
5. Pour a small amount of dough into the frying pan, spinning it to spread the dough evenly.
6. Cook for about 1-2 minutes until the edges loose and the bottom is golden.Turn the crepe and cook the other side for another 1 minute.Repeat the process with all the mass.

** Preparation of Suzette Sauce: **
1. In a wide skillet, add sugar and butter and cook over medium heat until sugar dissolves completely and starts lightly caramelize.
2. Carefully add orange juice and shaving, stirring well to integrate into the caramel.
3. Reduce the heat and let the sauce reduce until slightly thickened.
4. Heat the orange liqueur and the brandy separately in a small shell or pan until it is very hot.
5. Carefully pour the liqueurs heated over the sauce in the frying pan and flash immediately, tilting the skillet slightly so that alcohol takes fire, creating a blue flame (beware of this step!).

** Finishing: **
1. Place the folded crepes in bedrooms in the pan with the Suzette sauce and let them absorb some of the sauce, warming them briefly.
2. Serve the warm crepes, watered with the additional sauce and, if desired, decorate with more orange zest or a spoon of whipped cream.

This recipe for Suzette crepes is a true French cuisine experience, bringing unforgettable sophistication and flavor to your table.Bon APPECITT!