Crepe Suzette

• In a large mixing bow, incorporate the flour and eggs one and a time then, slowly splash the milk and whisk until smooth.
• Whisk through your melted butter and pinch of salt.
• Sieve and/or knock the mixture to ensure they are no lumps and it is bubble free.
• In a large flat fry pan on medium high, melt a little butter at the bottom, then ladle in a large spoon of batter. Flip/toss until golden coloured.
• To make the sauce, heat sugar and orange juice in a frypan until dissolved and let it bubble for a few minutes. Then add in cold diced butter.
• Serve your crepes with sauce.

SAUCE

• Add the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
• Immediately add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest and return the pan to a low heat to re-melt the caramel into the liquid.