Crepe Suzette

TO PREPARE CREPES

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.

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

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.

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

TO PREPARE ORANGE BUTTER:

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.

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