Crepes

1. Use a blender and add the ingredients in the order listed.
2. Blend at high speed for about 1 minute, stop and scrape and blend for 5 seconds more to combine.
3. Refrigerate at least 2 hours, ideally overnight.

Orange butter

1. Add the sugar with orange zest to your food processor and process for one minute. Scrape down if needed.
2. Add in the butter by the tablespoon pieces. Process each for 10-15 seconds until all have been added and the butter is slightly fluffy.
3. Next, gradually add in the orange juice (over 7-8 tiny pours) and pulsing to combine in between additions.
4. Last add the orange liqueur. The butter should still be creamy by this point, if too thick add a little bit of orange juice by the tsp.

Assembly and Flambe

1. First you will need to make the crepes, using a cast iron pan or crepe pan, preheat and melt butter.
2. Pour batter to make crepes roughly 1-2mm thick and 5-6 inches diameter. Once lightly browned on the bottom remove and set aside.
3. Once your crepes are ready, take 3-4 crepes and fold into quarters.
4. Using a stainless skillet (or one safe for the flambe), spread on about 3-4 Tbsp of the orange butter. Turn the heat on medium and allow to melt.
5. Once the butter starts bubbling add on the crepes and cook for a minute or so until most of the butter has been absorbed,
6. Once 70-80% of the butter has been absorbed turn the heat to low (or off) and pour over the liqueur. (I use about 1/4 cup for 4 folded crepes 6in. dia)
7. Tilt the pan and increase the heat back to medium so the flame catches on top.
8. Let the alcohol burn off and once the fire dies out, start spooning the remaining sauce over the crepes.
9. You’ll notice the sauce will start to thicken/harden, so work quickly to transfer to a plate and serve!
10. Have a taste to reward yourself and remember… sometimes hard work and prep is totally worth it!! Hi fives all around!!