Suzette Crepe

Prepare the crepes: combine the ingredients in a blender and blend for 5 minutes

Let the batter rest in the refrigerator for an hour

In a small frying pan or pancake griddle, lightly greased with oil, pour 2 tablespoons of batter

Tilt the pan to spread the batter evenly

When the crepe is cooked, flip it over and cook the other side

Remove from the pan and reserve

Continue cooking the remaining batter

Prepare the orange butter: mix the butter with sugar and beat in an electric mixer until smooth

Add the liqueur and grated orange zest and mix well

Place 1 tablespoon of filling on each crepe

Fold the crepe in half and then again to form a triangle

Prepare the orange sauce: melt the butter with sugar, grated orange zest, and orange juice in a medium saucepan

Cook over low heat for 10 minutes, stirring occasionally

Add the liqueur and orange segments

Make 28 crepes

To freeze: prepare an open freezer container with the folded crepes (place them in a container and put it in the freezer without covering until frozen)

Transfer to a plastic bag that seals tightly

Put the orange sauce, cooled, in a suitable plastic container

Do not freeze the crepes in the sauce, as the result will be poor

If desired, you can also freeze the filling or orange butter separately in portions for later use

To thaw: remove the crepes from the freezer and let them sit at room temperature or in the refrigerator

Remove the orange sauce from the freezer and let it sit at room temperature or in the refrigerator

Alternatively, you can thaw the sauce by heating it gently over low heat

Assembly of Suzette crepes: place the sauce in a serving pan and then the orange segments

On top, arrange the completely thawed and warmed crepes (if possible), if desired

To serve, ignite the crepes with 1/4 cup of brandy or cognac.