Crepes Suzette

In a blender, combine following ingredients and pulse for 10 seconds:

 2 large eggs                                       ¾  c milk
½  c water                                           1 c White Lily flour
3 T melted butter                          2 ½  T sugar
1 tvanilla extract                                    2 T of your favorite liqueur

 Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

To Serve
½  lb butter, softened
4 T sugar
4 oz of your favorite liquor
4 scoops of vanilla ice cream

Fold your crepes in half twice, so they are in the shape of a triangle. In a non- stick pan over medium heat, melt ¼ lb butter. When it begins to foam remove from heat and add 2 ounces of our favorite liquor and 2 T  sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with vanilla ice cream. Pour remaining sauce over the ice cream. Serve immediately. Can use Grand Marnier or Amaretto.