10 ounces milk
3 each eggs
1 ounce vegetable oil
0.5 ounces sugar
1 each orange, zest
1 teaspoon salt
Blend the milk, eggs, oil, sugar, salt, and orange zest together in a large bowl.
4 ounces bread flour
Add the flour and whisk until evenly blended.
Strain the batter through a fine mesh sieve to remove any clumps and return to bowl.
Let the batter rest for at least 30 minutes.
1.5 tablespoons unsalted butter, softened and separated
In a small non-stick pan, melt 1 tablespoon of the butter over medium-high heat.
Pour appoximately one ounce of the batter into the pan.
Quickly, swirl the batter around the pan to ensure that it is evenly distributed and coats the entire bottom of the pan.
Let the batter cook until it has puffed slightly and has turned a golden color, 30 seconds to 1 minute, flip, and then cook another 10-20 seconds.
Repeat until you have used the entire batter.
Once cooked, set aside.
Suzette Sauce Procedure:
3 ounces unsalted butter
3 ounces light brown sugar
Heat the butter and sugar together in a heavy bottom pan on medium-high heat until thick and syrupy.
1 ounce Grand Marnier
4 each large oranges, juice
Add the Grand Mariner and orange juice, and heat thoroughly.
Take each finished crêpe and fold into a triangle shape by folding each in half and half again.
Place two to three folded crepes into a frying pan on high heat with the remaining .5 tablespoon of butter.
Heat, then pour 4-5 ounces of the Suzette sauce onto the crêpes.
1 cup vanilla ice cream, optional garnish
Transfer the warm crepes and sauce into a serving dish and serve with vanilla ice cream.