Crepes Suzette

1 Cup flour
3/4 cups  reduced-fat milk
1/2 cups water
2 eggs
15g butter, melted
1 tablespoon sugar

To make crepes, place all ingredients into a food processor or blender and process until smooth.  Set aside for one hour or over night.

Pour 2-3 tablespoons of batter into a heated, lightly greased fry pan and tilt the pan so batter covers the base thinly and evenly.  Cook over a high heat for 1 minute or until lightly browned.  Turn crepe and cook on second side for 30 seconds.  Remove from pan, set aside and keep warm.  Repeat with remaining batter to make 12 crepes.

Serve as is with your favourite topping… or:

1/2 cup orange juice, warmed
2 tablespoons of caster sugar
1 tablespoon of orange-flavoured liqueur
1 tablespoon of brandy

Fold crepes into quarters and arrange overlapping in a heat proof dish.  Pour over orange juice and sprinkle with caster sugar.  Place orange liqueur and brandy in a small saucepan and warm over low heat, ignite, pour over crepes and serve immediately.

Serves four.