Crepe Suzette Baskets

Ingredients:

• 2 cups of milk
• 2 eggs
• 1.5 cups premium wheat flour
• A pinch of salt
• 110 g melted butter
• Orange oil (see recipe below)
• Vanilla ice cream
• 1 tbsp (15 g) butter for greasing the pan

Orange oil:

• A splash of Grand Marnier orange liqueur
• 1 cup freshly squeezed orange juice
• 1 teaspoon orange zest
• Juice of 1/2 lemon
• 225 g butter
• 1 cup granulated sugar

Preparation:

1. Pour the milk into a blender, crack the eggs, and whisk. Add the flour 1/2 cup at a time, whisking to remove lumps. Add a pinch of salt and melted butter, then blend for 30 seconds until smooth and silky. Refrigerate for at least 30 minutes.
2. While the dough is resting, Prepare orange oil: In a small saucepan, combine the butter, sugar, citrus juices, and zest. Cook for about 10 minutes until caramelized. The sauce should be golden brown.
   
   Remove the pan from the heat, add the liqueur, return to the heat and continue whisking until the syrup boils down, about 10 minutes.
3. Preheat oven to 180°C.
   
   Dip a piece of paper towel in butter to grease a small frying pan. Pour the batter into the pan. Tilt it in a circle to spread the batter evenly across the bottom. A good pancake should be no thicker than paper.
   
   Fry over high heat and flip when the edges are golden brown. Remove the pancake from the pan, fold it in half, and place it in a muffin tin to form small cupcakes.
   
   Bake in a hot oven for 10-12 minutes, until slightly crispy and golden brown around the edges. The center should remain soft and light.
   
   Place the crepe basket in the center of the plate and scoop vanilla ice cream inside. Drizzle with orange sauce.