Name: Crêpe Suzette with Orange Confit
Cook time: 2 min
Cuisine: French
Ingredients: 150g flour; 3 eggs; 450ml milk, full fat; 45g melted butter; 1 teaspoon sugar; A pinch of salt; For the filling; Zest of 2 large oranges; 50g caster sugar; 150g unsalted butter, softened; 100ml orange juice; 4 tablespoons Cointreau; 4 tablespoons Brandy; Sugar to dust; Fresh mint; For the Orange Confit; Zest of 1 orange, removed in pieces with vegetable peeler; 500g caster sugar; 500ml water