Brown Butter Crêpes Suzette

Method

1. Put the butter for browning in a small saucepan and let it bubble over medium heat for 3 min, swirling the pan now and then. As soon as the foam settles, brown specks form on the bottom and it smells of toasted hazelnuts, pour it into a heatproof bowl to stop the cooking. It goes from brown to burnt in seconds, so stay with it.

   Add in this stepButter (to brown) 20 g

   medium heat

2. Finely grate only the orange part of the peel of 1 orange and rub it into the batter sugar with your fingertips to release the oils. In a bowl, combine the flour, orange sugar and salt, add the eggs to the center and whisk in a third of the milk to a smooth paste, then the rest of the milk and the brown butter (specks included). Cover and rest in the fridge for 30 min.

   Add in this stepAll-purpose flour 90 gSugar (for the batter) 2 tspSalt 1 pinchEggs 2Milk 200 ml

3. Heat a 20–22 cm non-stick pan over medium heat and wipe it with a thin film of butter on paper towel. Pour in about 45 ml of batter, swirl it very thin and cook for 1 min; when the edges turn golden and lift, flip and cook for 30 sec. Make 6 crêpes in all and stack them. Keep them pale-golden, since they will warm again in the sauce.

   Add in this stepButter (for greasing the pan) 8 g

   medium heat

4. Juice all the oranges, including the zested one (about 70 ml each), and the lemon. Scatter the sauce sugar evenly in a wide 26 cm frying pan and melt it over medium heat for 3 min 30 sec without stirring, just swirling the pan, until it becomes a light amber caramel. Add the butter (it will foam and spit), then slowly pour in the orange and lemon juice and stir for 4 min, until any hardened caramel has melted and the sauce is syrupy enough to coat the back of a spoon thinly.

   Add in this stepOranges, well washed (the zest is used) 2Lemon ½Sugar (for the sauce) 30 gCold butter, diced (for the sauce) 40 g

   medium heat

5. Fold each crêpe in half and in half again into a triangle and lay them overlapping in the sauce. Warm over low heat for 1 min 30 sec, spooning the sauce over them so they soak it up.

   low heat

6. To flambé: turn the heat off, switch off the extractor fan, pour the liqueur into a small cup and add it at the edge of the pan. With your arm outstretched, light the edge of the pan with a long lighter and keep basting until the flames die down by themselves (20–30 seconds). If you'd rather not ignite it, add the liqueur and simmer for 1 minute over low heat to cook off the alcohol. Plate the crêpes with plenty of sauce and serve at once.

   Add in this stepOrange liqueur (or brandy) 2 tbsp

   heat off