Directions

Melt butter in 6” skillet and set aside.

In large bowl, sift flour, sugar and salt; set aside.

Beat together eggs and milk; beat in melted butter, orange peel, Triple Sec, and vanilla. Combine egg mixture and dry ingredients; beat with blender until smooth.

Heat skillet to moderately hot. Pour in enough batter just to cover bottom of pan. Immediately tilt skillet to spread batter thinly and evenly. Cook each crepe until lightly brown and firm to touch; turn and brown other side.

As each crepe is cooked, transfer to hot platter and spread generously with Suzette or Orange Butter, roll or fold in quarters.