Crêpes Suzette

Crêpes pan no. 0000

4 portions:

Crêpes:

1 dl of flour
1 pinch of salt
2 dl of milk
3 eggs
1 dl of cream

Filling:
50 g of margarine
1 dl of icing sugar
Zest and juice of an orange
1/2 dl of liqueur (curacao orange or cointreau)

For frying:
margarine

For the flambé:
2 tbs of brandy

Preparation:
Mix flour, salt, and half of the milk in a bowl. Add the eggs and whisk. Add the remaining milk and cream. Bake the pancakes in Skeppshult's crêpe pan.
Place the pancakes on a plate with the side that was baked first facing downwards. Leave them to cool off.
Mix margarine, icing and orange peel for the filling. Spread half of the mixture on the pancakes and fold them together. Pour the rest of the mixture, orange juice and liqueur in a large Skeppshult frying pan. Heat the filling until it melts, starts to boil and turns viscous. Flip the pancakes in the filling and leave them to heat. Pour cognac over and set it alight. Baste using the melted filling. (Always have a lid handy if you need to put it out fast!) Serve at once.