Sweet Valentine with delicate Crepes Suzette

Valentine's Day is just around the corner and my friends have very different opinions about the 14th of February.
There are the ones that prepare the celebration and gifts well in advance and get shining eyes  whenever somebody mentions this special day and then there are the ones that joined gladly the "Occupy VD´s " movement.
Here are some quotes I found about the subject which I wanted to share wit you, they are just so cool :)

"I don´t understand why Cupid was chosen to represent Valentine's Day.
When I think about romance, the last thing on my mind is a short, chubby toddler coming at me with a weapon"

 Happy Single Awareness Day!

"If love is blind, why is lingerie so popular?"

"Dear Cupid, next time hit us both!"

So what do you think - to Valentine or not to Valentine?
For me, its a kind of dilemma. On one hand I think its a great idea to celebrate love  and friendship  on the other hand why only one day of the year?
Honestly, I´m already a bit dizzy by seeing heart shapes and pink deco everywhere.
Can anyone tell me when the frenzy began that caused overcrowded restaurants, sold out chocolate stores and exhausted florists?
Not to forget that there are desperate people around, trying to live up the expectations and not to mention the ones of us who forgot, oops, to get a girlfriend or boyfriend just in time :)
We decided to take it easy this year. No queuing up in fancy restaurants, just a lovely, romantic dinner at home.

This was the romantic table our children prepared for us at Valentine´s Day last year.

And the highlight on a day like this, is of course, the dessert.
Crepes Suzette, delicate and with a light orange flavor touch, seemed a good choice.
This is what you need:

For the crepes:
100g flour
1 pinch of salt
3 eggs
1 egg yolk
1 teaspoon caster sugar
170ml milk
60 ml water
25g unsalted butter, melted

About 2 spoonful unsalted butter to bake the crepes
Method:
Mix the ingredients (except for the butter to bake the crepes)in a blender until obtaining a smooth mixture.
Pour into a jug and let the mixture sit in the fridge for about 20 minutes.
Brush a medium size nonstick  skillet with a bit of melted butter.

Heat over high heat, pour in just enough crepes mixture to cover the base of the skillet. and lower the temperature to medium.

Run a wide rubber spatula around the edges to loosen.

Turn and cook other side until golden brown.

 Cook until underside of the crepe is golden brown.

Fold crepes into halves, then into quarters and place into skillet again.
  

For the orange sauce:
1 spoonful sugar
40 g unsalted butter, melted
3 spoonful icing sugar
300 ml freshly pressed orange juice
2 spoonful Cointreau or Grand Manier
1 1/2 spoonful Brandy
Method:
melt butter in a large, flat pan, add sugar and let cook at low heat for about 2 minutes.

 
 Add orange juice bit by bit. Be careful as mixture might splash.

Increase temperature to medium and let cook until the mixture has reduced for about 1/3.
Apart, warm the folded crepes with the orange  sauce in skillet.
Let simmer at low heat for about 2 minutes.  Remove from heat.
Immediately, pour Cointreau and Brandy over the crepes and ignite
Cook until flames subside. 


Serve immediately with vanilla ice cream (optional).

Serves about 6.
Enjoy!
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