Ingredients

• 1 cup All-purpose flour
• 2 tablespoons Granulated sugar (for batter)
• 0.25 teaspoon Salt
• 2 whole Large eggs
• 1.5 cups Whole milk
• 3 tablespoons Unsalted butter (melted, for batter)
• 0.5 cup Unsalted butter (for sauce)
• 0.5 cup Granulated sugar (for sauce)
• 1 tablespoon Orange zest
• 0.5 cup Fresh orange juice
• 0.25 cup Grand Marnier or Cointreau
• 2 tablespoons Brandy (optional, for flambé)

Instructions

1. 1

   Prepare the Crêpe Batter: In a large bowl, whisk together the flour, 2 tablespoons of sugar, and salt. In a separate bowl, whisk the eggs, milk, and 3 tablespoons of melted butter until combined. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flour to hydrate.

2. 2

   Cook the Crêpes: Heat a non-stick crêpe pan or a small skillet over medium heat. Lightly grease with butter. Pour about 1/4 cup of batter into the pan, tilting and swirling to create a thin, even layer. Cook for 1-2 minutes until the edges are lightly browned, then flip and cook for another 30-60 seconds. Transfer the cooked crêpe to a plate and repeat with the remaining batter, stacking the crêpes.

3. 3

   Prepare the Suzette Sauce Base: In a large, shallow skillet or sauté pan, melt 1/2 cup of unsalted butter over medium-low heat. Add 1/2 cup of granulated sugar and stir until the sugar begins to dissolve and caramelize slightly.

4. 4

   Infuse with Orange: Stir in the orange zest and fresh orange juice into the butter-sugar mixture. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.

5. 5

   Fold the Crêpes: Carefully take each cooked crêpe and fold it in half, then in half again to create a triangular shape. Arrange the folded crêpes neatly in a single layer in the simmering Suzette sauce.

6. 6

   Warm the Liqueur: In a small, heatproof saucepan or directly in the crêpe pan (away from the heat source if using the crêpe pan), gently warm the Grand Marnier (and optional brandy) over low heat until it's warm but not boiling. Do not let it get too hot, as it could ignite prematurely.

7. 7

   Flambé the Crêpes: Carefully pour the warm liqueur over the crêpes in the pan. Immediately and carefully ignite the liqueur with a long match or kitchen lighter. Allow the flames to subside completely, which burns off the alcohol, leaving behind its flavor.

8. 8

   Serve: Once the flames have died down, gently spoon the Crêpes Suzette and the luscious orange sauce onto individual plates. Serve immediately, optionally with a scoop of vanilla ice cream or a dollop of crème fraîche.