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Crepes

4 eggs

1 1/2 cups flour

1 cup milk

1/4 tsp salt

1 tsp sugar

2/3 cup cold water

2 Tbsp oil

2 Tbsp butter, melted


Whisk the eggs into the flour and slowly incorporate the remaining ingredients to make a thin batter. Heat a crepe pan or omelet pan and add a small pat of butter. When hot, add a small amount of batter, swirling to coat the bottom of the pan evenly. When the top of the crepe is set, flip over to brown the top side. Slide onto a plate and repeat with remaining batter.


For Crepe Suzette:

6 Tbsp butter

2 Tbsp sugar

4 oranges, zested, supremed and juiced.


Combine the butter, sugar, orange zest and orange juice in a small pan and bring to a simmer. Pour over the platter of folder crepes, serving with the orange supremes.

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