Cafe Patou Crepes Suzette Recipe

For crêpes: In a blender, add all ingredients except butter. Blend until the batter is smooth. Strain through a fine strainer. Incorporate melted butter in with a whisk. Let batter rest in a cooler for 2 hours for best results. In a nonstick, 12-inch skillet on medium-high, put a dab of unsalted butter. Ladle in 2 oz. batter, making a circular motion with the skillet so batter spreads evenly on the surface. Cook until golden and then flip and cook other side.

For filling: In a skillet on medium heat, heat melted butter and add sugar and orange juice. Prefold crêpes into quarters, add to simmering skillet. Top crepes with orange wedges, strawberries, raspberries and blueberries. Pour Grand Marnier over and flambé. Garnish with fresh whipped cream and sprig of mint.