Crépes Suzette, gluten free

Ingredients

• 100 g Gluten free flour mix
• 150 ml Fresh orange juice
• 3 tbsp Grand Marnier or Cointreau
• 300 ml Milk
• 2 tbsp Brandy
• 1 pcs Egg
• 1 pcs Egg yolk
• 1 tbsp Butter for frying
• 40 g Cane sugar
• 2 1/2 tbsp Butter for frying
• 1 pinch Salt
• 1 pcs Orange's zest

Method

1. Place flour, 1 pinch salt, 1 whole egg, and 1 egg yolk, and the 300ml milk in a bowl then mix together until it gets a smooth consistency.
2. Allow the batter to sit for 30 minutes.
3. Heat a small frying pan over medium-high heat.
4. Brush the pan with a little melted butter.
5. Pour in enough batter to just cover the base with a thin layer.
6. Cook for 1-2 minutes until base of the crepe is lightly browned.
7. Carefully flip the crépe to brown the other side, then place it on a plate.
8. Repeat until batter is used.
9. To make the sauce, heat the sugar and 1 tablespoon water in a frying pan over low heat, stirring to dissolve sugar.
10. Add butter, then increase heat to medium and cook for 4-5 minutes until golden brown.
11. Add orange juice and zest, and let it simmer for a few minutes.
12. Add the liqueur and brandy then stir to combine.
13. Lay a crépe into the sauce, dipping it, then fold it into quarters then place it on a serving plate.
14. Repeat with remaining crépes.
15. Serve it with the remaining sauce.