Crêpes Suzette Flambées

Instructions

1. Make the crêpe batter: whisk the flour and eggs together. Gradually add the milk, whisking until completely smooth. Add the melted butter, sugar and salt. Rest the batter for 15 minutes.
2. Cook the crêpes in a lightly buttered 20 cm non-stick pan over medium-high heat — about 45 seconds per side. Stack them as you go (about 12 crêpes total). The batter should be very thin.
3. Make the Suzette sauce: in a wide frying pan, melt the 80 g butter with the sugar over medium heat. When it begins to caramelise, add the orange juice and zest. Simmer for 3 minutes until lightly syrupy.
4. Fold each crêpe in half, then in half again to form a triangle. Lay them, slightly overlapping, into the orange butter sauce. Spoon the sauce over them and heat for 1–2 minutes.
5. Remove the pan from the heat source or take it to the table. Pour the Grand Marnier over the crêpes — do not stir.
6. Tilt the pan slightly and ignite the alcohol with a long match or lighter. Allow the blue flame to die out naturally, 30–45 seconds.
7. Serve immediately, 3 crêpes per person, spooning extra sauce from the pan. Finish with a scoop of vanilla ice cream if desired.

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