Crêpe Suzette

Directions

• Crepes:
  1.In a mixing bowl, whisk the egg and a small pinch of salt.
  2.Gradually add the flour and milk, whisking after each addition to prevent lumps. The batter should be smooth and slightly runny.
  3.Heat a non-stick pan over medium heat and lightly brush with butter.
  4.Pour a thin layer of batter into the pan, swirling to cover the base evenly.
  5.Cook for 1–2 minutes until the edges lift slightly, then flip and cook for another 1 minute.
  6.Repeat with the remaining batter, keeping crepes warm under a clean kitchen towel.
• Orange Sauce:
  1.In a small saucepan over medium heat, melt the sugar gently until it becomes a light golden caramel.
  2.Carefully add the orange juice and stir to dissolve the caramel, forming a smooth sauce.
  3.Fold each crepe into quarters and place them in the pan.
  4.Remove from heat and add in the butter to finish.
• Assemble:
  1.Place the crepes on the plate.
  2.Pour the orange sauce over the crepes.
  3.Arrange the fresh orange segments on top or alongside the crepes.
  4.Serve immediately while the crepes are warm and the sauce is glossy.