Crepe Suzette

TO PREPARE CREPES

• 1.  Combine the flour, salt and ½ teaspoon sugar. A little bit at a time, stir in the Evaporated Milk, then the eggs, water and oil.

• 2.  Add 1 teaspoon melted butter to a 6-inch crepe pan and melt it over medium heat.

• 3.  Slowly add about 3 tablespoons of batter into the skillet and tilt it back and forth to make sure it spreads out evenly and in a circle. Cook for about 1 minute, until it's nice and brown, then flip it over and cook for another 30 seconds.

• 4.  Repeat with the rest of the batter, stacking the crepes until you have about 12 to 15 of them.

TO PREPARE ORANGE BUTTER:

• 5.  In the same pan, add 6 tablespoons softened butter, orange zest, Orange Juice and sugar. Cook until the sauce caramelizes, about 4 minutes, and then add the cognac and light with a long match.

• 6.  When the alcohol burns off, pour the sauce over the crepes.