Lemon Crepes Suzette

• 1 cup milk
• 3 eggs
• 2 tablespoons vanilla extract
• 3 tablespoons melted butter, cooled
• 2 tablespoons Grand Marnier
• 3/4 cup cornstarch
• 1 tablespoon sugar
• 1/4 teaspoon kosher salt
• 3/4 cup butter
• 1 cup sugar
• 2 teaspoons lemon peel
• 1/2 cup freshly squeezed lemon juice
• lemon peel, for garnish

1. In a blender, combine 1 cup milk, eggs, vanilla extract, melted butter, Grand Marnier, cornstarch, 1 tablespoon sugar 1/4 teaspoon and salt.
2. Mix on high until well blended.
3. Heat a small nonstick sauté pan over medium heat. Brush pan with melted butter.
4. Carefully pour about 2 tablespoons batter from the blender into the pan, swirling the pan so the batter covers the bottom.
5. Cook until the edges of the crepe begin to lightly brown, about 15 seconds.
6. Using a table knife, lift and edge of the crepe, pick it up with both hands and flip it.
7. Cook the other side of the crepe for about 15 seconds. Remove the crepe from the pan and cool, layering sheets of waxed paper between crepes to prevent sticking.

Make the Lemon Butter Sauce~

1. In a large saucepan over medium heat, melt 3/4 cup butter. Add 1 cup sugar, 2 teaspoons lemon peel and 1/2 cup freshly squeezed lemon juice, stirring occasionally until sugar is dissolved.
2. Fold crepes in half and in half again, making quarters.
3. Slide folded crepes into Lemon Butter Sauce and heat through.
4. Serve Lemon Crepes Suzette on serving plates with additional lemon peel, for garnish.

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Enjoy!

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