Crepes Suzette

Steps

1. 1

   Make the crepe batter by whisking together the flour, eggs, milk, melted butter, and salt. Let it rest for 20 minutes if possible.

2. 2

   Cook 8 thin crepes in a lightly buttered skillet. Set aside.

3. 3

   Finely zest one orange and juice all three oranges.

4. 4

   In a wide pan, melt the sugar into a light caramel. Add the butter, orange juice, and zest, then reduce slightly into a glossy sauce.

5. 5

   Fold the crepes into quarters and place them in the sauce. Spoon the sauce over them until evenly coated.

6. 6

   Add the Grand Marnier, warm for a few seconds, then flambé carefully. Serve immediately.