Chef Christian's Crêpes Suzette flambéed with Cointreau

• 2 cups all-purpose flour
• 1/8 cup sugar
• 1/8 cup maple sugar from Érablière Mathieu Montplaisir
• 1/2 tsp salt
• 2 eggs
• 2 cups whole milk
• 4 tbsp melted butter
• 1 tsp vanilla extract
• 2 tbsp Cointreau
• Squares of dark or milk chocolate, to taste

Orange and Cointreau Syrup

• 1/2 cup butter
• 1/2 cup granulated sugar
• Juice of 4 oranges about 1 cup
• 1/4 cup Cointreau

Crepes

1. In a pancake mixer, put all the ingredients for the pancake batter.
2. Shake vigorously to obtain a homogeneous mixture and remove any lumps.
3. In a frying pan, heat a knob of butter. Be careful not to brown the butter.
4. Once the pan is very hot, pour a small amount of crepe mix while rotating the pan to spread it well to obtain a thin crepe.
5. Cook for about 45 seconds.
6. Using a spatula, flip the crepe and cook for another 45 seconds.
7. Fold the crepe into four and set aside on a plate.
8. Repeat until you have 6 pancakes.
9. For a larger group, make another recipe for 6 crepes.*

Orange and Cointreau Syrup

1. In a saucepan, melt the butter over medium heat.
2. Add the sugar and cook for about 2 minutes, stirring frequently.
3. Stir in the juice and Cointreau.
4. Let reduce for about 10 to 15 minutes, until you obtain a syrupy consistency.

Assembly and presentation of crêpes Suzette

1. Add a ladleful of boiling syrup to a large skillet. Heat the pancakes on both sides in the syrup.
2. Place each pancake on its own plate.
3. Add a square of chocolate on top of the crepe.
4. Drizzle with the remaining syrup to melt the chocolate on the crepe.
5. Take a stainless steel ladle or a small pot to heat the Cointreau slightly.
6. You're ready for the show! Invite your guests around the table, dim the lights, and light the Cointreau with a burner lighter.
7. Pour the burning alcohol over the crepe plates.
8. Wait for the flame to go out and enjoy!

What are we drinking?

Chef Christian recommends serving his famous Crêpes Suzette with the Chocolate Winter Wine from Quebec's Les Artisans du Terroir vineyard. This sweet wine pairs perfectly with this classic dessert!