Orange Muscat Crepe Suzette

by Beth Paiva

Ingredients

Crepes
1 3/4 cup all purpose flour
pinch salt
3 eggs, 1 egg yolk
1/2 sugar
2 cups milk
1 TB Orange muscat
1/2 tsp vanilla
Pan Spray

Sauce
1 1/2 cup orange juice
2 tbsp. sugar
3 tbsp. Bargetto/Chaucers Orange Muscat
3 oranges, peeled and sectioned

Preparation
Crepes

1. Mix together four, sugar, salt
2. Whisk in eggs
3. Whisk in milk, orange muscat, vanilla
4. Heat non-stick pan over medium heat for about a minute
5. Spray pan with pan spray
6. Pour a little batter into center of pan, swirl pan right away. Should coat the whole pan thinly.
7. Cook for about 1 minute and flip for another 15-20 seconds.
8. Repeat until you have enough crepes (batter can last 3 days in the fridge)

Sauce:

1. In a sauce pan bring orange juice to a boil.
2. Whisk in sugar and turn to meioum-low heat and let simmer for about 5 minutes.
3. Remove from heat and add orange muscat.

*To Plate Up* Put crepes down on a plate, add some orange slices on top, pour sauce over the crepes while still warm. Serves 4.