Make The Crepes

1. Combine all the crepe ingredients in a blender and blend on low speed for 5 seconds. Scrape down the sides with a spatula and blend for 5 more seconds
2. Transfer to a shallow bowl, cover and refrigerate until the bubbles dissipate or overnight
3. Remove from the refrigerator and let the batter come to room temperature, then gently stir to reincorporate all the ingredients thoroughly
4. Heat a 6-7″ non-stick pan over medium-low heat
5. When hot, pour 1/4 cup of batter into the center and slowly swirl the pan to facilitate covering the entire bottom evenly with batter
6. Cook for about 1 minute until the edges are golden and the top is almost dry, but not completely
7. Raise the edge with a spatula and turn with your fingers or spatula. Cook for another 30-45 seconds until the crepe is fully cooked and the bottom is golden brown
8. Slide the crepe out onto a platter and stack on top of one another until ready to flambe. Repeat using the remaining batter until it is gone, about 6-7 crepes total
9. Use immediately, or wrap in plastic and reserve for later

Finishing the Crepes Suzette

1. Melt 2 TBL of unsalted butter and the raw sugar in a large round pan over medium heat until the sugar begins to caramelize
2. Add the orange juice, stir and bring to a boil, then lower the heat to low
3. Place a crepe in the pan, face side up, then flip to coat both sides in the sauce, then fold it in half, and in half again to make a triangle. Add and repeat with the remaining crepes
4. NOTE: Each crepe has a “face side”. That’s the pretty side that was on the bottom when you first poured the batter to cook
5. With all the crepes folded, remove the pan from the burner and carefully add the liqueurs
6. Return the pan over medium heat and light the fire with a long stick butane lighter
7. Remove from the burner and set aside until the flames subside
8. Plate the crepes, spoon sauce over them, add a large dollop of whipped cream and sprinkle with the raw sugar