- Crepe: Mix milk, sugar, pinch of salt, flour, vegetable oil, egg. Blend in blender. Transfer the batter in a container. Chill.
- Get the chilled crepe, mix the batter evenly. In a hot non stick pan, spray oil, then add in 2 oz of crepe. Swirl. Put on medium high heat. Turn. Fold.
- Suzette Mixture: In the same time, in a pan, on a medium high heat, add in sugar and water, until caramelized. Add in grand manier, orange and lemon juice. Add in butter, brandy, lemon zest and orange zest.
- Let the crepe be soaked in the suzette mixture. Transfer to plate. Garnish with vanilla ice cream, orange segment and mint.
The Insured Traveler 
Leave a comment