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Crepe Suzette recipe
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Crepe Suzette 
Sieve the flour into a bowl and add the eggs and a pinch of salt and sugar. Whisk while adding the milk and melted butter. When the liquid has turned into batter leave for at least 1 hour. If it has thickened add a little cold water the mixture should be as thick as cream. Make the crepes
in the usual way and keep warm.
Sauce for your crepe suzette recipe 50g [ 2ozs ] of sugar 50g of butter juice of 2 oranges grated rind of 1 lemon 3 tablespoons of cointreau 2 tablespoons of brandy
Heat a little of the butter in a 6 - 7 ins frying pan add the sugar and heat gently. When the sugar has melted and turned golden brown remove from the heat. Add the butter and orange juice, cointreau and mix together. Fold the crepes into quarters and put then back in the pan, simmer for a few mins spooning the sauce all over the crepes. Warm the brandy, pour it over the crepes. Ignite it and serve at once sprinkle with lemon rind.
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