I can remember my public speaking class in high school well. It was the first selection for me. I had always wanted to take a public speaking class since I was a young gal in 4H. The 4H public speaking contest was one that left me wanting more. I loved the entertaining aspect of it while it could be very serious as well. So when I finally reached my freshmen year of high school I eagerly selected public speaking or speech. My teacher did not disappoint me. Her name was Mrs. Ewart and she was a short to the world lady who carried a big voice and boy did she want us all to learn all about it. I think every speech I learned to share from group , explanatory and my favorite demonstrative left me wanting more. Both watching and listening to others sharing to sharing my own speeches left me content. My favorite speech was one where we could share anything we wanted to with the class as long as we demonstrated something in our speech. I shared a humorous speech where I demonstrated how to make brownies from a mix. I got an A which is what I normally received from my speeches. But it was during the demonstration speeches where I found one of my favorite recipes. Crepes oh how delicious they looked and the speaker shared it with enthusiasm leaving us all wanting some of our own. Today being national Crepes Suzette day left me with these memories flooding back. So I thought why not share this awesome recipe with you perhaps leaving you wanting more

For Crepes: 3/4 cup all-purpose flour 1 teaspoon sugar 2 eggs, plus 1 egg yolk, lightly beaten 2/3 cup milk 2 tablespoons clarified butter, melted Clarified butter, for cooking For Sauce: 4 white sugar cubes 1 1/2 pounds oranges (about 5) 3 tablespoons clarified butter, melted 1/4 cup sugar 3 tablespoons cointreau 2 tablespoons brandy For The Crepes Sift the flour into a bowl with a pinch of salt and the sugar. Make a well in the center, then add the eggs and extra egg yolk. Mix well with a wooden spoon or whisk, gradually incorporating the flour. Combine the milk with 1/4 cup water and gradually add to the batter. Add the clarified butter and beat until smooth. Cover and set aside for 30 minutes.

Melt a little clarified butter over medium heat in a heavy-bottomed or nonstick 6-inch crepe pan or skillet. Pour off any excess butter, leaving a fine coating. Tilt the pan and pour in a little batter, swirling the pan to create a thin layer. Cook for 1-2 minutes, or until the edges are light brown. Loosen the edges with a flat-bladed knife or spatula and turn or flip the crepe over. Cook for about 1 minutes, then turn onto a sheet of waxed paper and cover with a dish towel. Repeat until all the batter has been used up, each time lightly coating the skillet with clarified butter.

FOR THE SAUCE:
Rub all the sugar cube sides over the rind of an orange to soak up the oily zest, then crush the cubes with the back of a wooden spoon. Squeeze the oranges to produce 1 1/4 cups liquid. Over low heat, melt the clarified butter in a wide shallow skillet or saute pan. Dissolve the crushed sugar in the butter, then add the sugar. Cook, stirring, for 2 minutes. Slowly add the orange juice, keeping well clear of the pan as the mixture may spit. Increase the heat to medium and simmer until reduced by a third.

Fold the crepes in half, then into triangles. Place them in the orange sauce, slightly overlapping, with their points showing. Tilt the pan, scoop up the sauce and pout it over the crepes to moisten them well.

Cook over low heat for 2 minutes. Turn off the heat and have a saucepan lid ready in case you need to put out the flame. Pour the Cointreau and brandy over the sauce without stirring. Immediately light the sauce with a match, standing well back from the pan. Serve the crepes on warmed plates. Fresh vanilla ice cream is a lovely accompaniment.

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