crepes Suzette

Masssa : 2 cups flour , 2 tablespoons butter , 2 cups milk , 2 eggs , 2 teaspoons baking powder , 1 tsp , shallow , sugar , 1 pinch of salt . Syrup: 1 teaspoon curacao , 150g butter , 150g sugar , 1 large orange , cognac , cointreau .

Dough: Put in blender eggs , melted butter , milk , yeast , salt , sugar and flour . Switch on and beat to form a homogeneous mass . That done , go through the sieve and let stand for 20 minutes in the refrigerator . Syrup: Put the dish in curacao , butter , sugar and and grated orange peel and mash well with a fork to form a paste ( sort of ointment ) . Once the pancake batter has rested , remove from fridge, stir well and pass through a sieve . Grease a frying pan with a little butter , heat it up and put 2 tablespoons of the dough. Tilt the pan slightly from one side to another to spread the dough well and form a circle . Let brown on one side , turn and brown the other . As crepes are getting ready to pass a plate , sprinkle with a light layer of sauce , fold in half and then in half again . Keep the dish with crepes in a warm place . Put all the crepes in the pan with a little butter , sprinkle with sugar , drizzle with brandy , cointreau , throw heat and let flambé quickly. Extinguish the fire, pouring over a little orange juice and covering the pan . Serve below.