| • | In a normal sized bowl, put dry aside ingredients and make a well in the center of the bowl.
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| • | Add egg and milk gradually, and whisk until a smooth paste is formed.
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| • | Whisk in butter and vanilla extract, and allow standing in the refrigerator for 30 minutes.
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| • | Preheat a normal sized frying cooking pan with a tablespoon of oil.
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| • | Pour about one-half a ladle of batter into the frying pan, and swirl the batter about until the whole surface of the cooking pan has been covered. The batter and the resultant crepe should be thin.
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| • | As soon as the crepe is slimly browned and detached, turn it all over and cook for a few seconds.
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| • | Continue until all the batter is gone
Sauce
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| • | Heat butter in a frying until melted, add the orange juice, caster sugar, lime juice and orange zest and bring in to the boil.
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| • | Peel the oranges and cut down into segments and add to the mixture.
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| • | Reduce the heat, and simmer for 2-3 minutes until sugar has melted and sauce has thickened.
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| • | Add the Cointreau and brandy, and simmer for 1 minute.
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| • | Place crepes into the sauce one at a time and allow to heat up through for 30 seconds.
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| • | Fold the crepes into quarters, making certainly the brownest sides of the crepes are facing up.
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| • | Crepes Suzette is ready.
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