Suzette Crepe

Milk

1

Beat all the ingredients in a blender for five minutes

Transfer to a bowl and refrigerate for one hour

2

Grease a medium-sized frying pan with butter and heat it over medium heat

When hot, pour two tablespoons of batter

Vibrate the frying pan to spread the batter evenly

When golden, flip and cook the other side

Remove and reserve

Repeat with the remaining batter

Filling

In a blender, beat the hazelnuts with butter until a creamy texture is achieved

Add lime liqueur and orange zest, and mix well

Place a tablespoon of filling in each crepe, fold it in half, and then again to form a triangle

Garnish

Melt butter with hazelnuts, orange zest, and orange juice in a medium-sized pan over low heat

Cook for ten minutes, stirring occasionally, or until the sauce thickens slightly

Add lime liqueur and hazelnuts, and let it warm up

Place the folded crepes in the sauce and cook for two minutes

Serve immediately.