Crepes Suzette

These are not the crepiest crepes...but they may be the Suzettiest!
Crepes with Butter Rum Sauce (save it purists!) with candied tangerines, orange zest, orange slices, Ice Cream, and Rum!

All oranges were harmed during the making of this video. No chefs were though- if that's any comfort.

Recommended Equipment:
-Nonstick Pan: https://amzn.to/3vNys9X
-Microplane: https://amzn.to/3J6oEeu
-Citrus Zester: https://amzn.to/3U09Y6O
-Peeler: https://amzn.to/4cI1IPZ

RECIPE:
Ingredients:

Batter:
Crêpes
· 2 large eggs
· 3/4 cup all-purpose flour
· 1/2 cup milk
· 1/8 teaspoon salt
· 1/2 teaspoon sugar
· 1/3 cup cold water
· 1 tablespoon canola oil
· 1 tablespoon melted unsalted butter, plus more butter for the skillet

Orange Syrup
-1 Cup water
-2-3 Tbsp Water
-3 oz Rum
1 Cup orange peels and wedges

Orange Butter:
· 6 tablespoons unsalted butter, softened, plus more for buttering
· 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
· 1 tablespoon finely grated orange zest
· 1/3 cup fresh orange juice
· 1/4 cup Grand Rum

Sauce:

For the crêpes: In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.

Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.

For the orange butter: In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.