Crêpe Suzette with Epicureans Gin

Instructions:

Preparing the Crepes

1. Combine the Ingredients : In a mixing bowl, whisk together the flour, eggs, milk, sugar, and salt until the batter is smooth. Stir in the melted butter. Let the batter rest for at least 30 minutes at room temperature, or chill it in the fridge for up to 48 hours.
2. Cook the Crepes : Heat a skillet over medium heat and brush with butter. Pour about 6cl of batter into the center of the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook and Flip : Cook the crepe for about 1 to 2 minutes, until the bottom is light golden. Loosen with a spatula, turn, and cook the other side. Stack finished crepes on a plate, keeping them warm.

Preparing the Sauce

1. Melt Sugar and Butter : In a large skillet, melt the butter with the sugar over medium heat. Stir until the sugar is dissolved and the mixture starts to bubble slightly.
2. Add Citrus and Gin : Stir in the orange and lemon zest, followed by the orange juice, and bring to a simmer. Pour in the Epicureans gin and Grand Marnier.
3. Reduce the Sauce : Allow the sauce to reduce slightly for about 2-3 minutes, infusing the citrus with the gin.

Flambé

1. Warm the Gin : Pour gin into a small saucepan, and warm it over low heat (do not boil).
2. Ignite the Gin : Carefully ignite the warm gin with a long match or lighter and immediately pour it over the crepes in the pan with the sauce.

Serve

Once the flames subside, fold the crepes into quarters or roll them up and spoon the sauce over them. Serve the crepes immediately while warm, garnished with a sprinkle of powdered sugar and a few strips of citrus zest for an elegant presentation.

Enjoy Epicureans !