Crêpes Suzette with Orange Liqueur Flambé

Prepare the Crêpes

1. 1In a large bowl, whisk together the flour, sugar, and salt. Make a well in the center and crack in the eggs.
2. 2Whisk the eggs gently, then gradually incorporate the milk until a smooth batter forms. Stir in the melted butter.
3. 3Cover the batter and let it rest in the refrigerator for at least 30 minutes, or preferably an hour, to allow the flour to fully hydrate.
4. 4Heat a lightly buttered 8-inch non-stick crêpe pan or skillet over medium heat. Pour a small amount of batter (about 1/4 cup) into the pan, tilting and swirling to evenly coat the bottom.
5. 5Cook for about 1-2 minutes until the edges are golden and the center is set. Flip the crêpe and cook for another 30 seconds to 1 minute. Transfer to a plate and repeat with the remaining batter, stacking the finished crêpes.

Prepare and Flambé the Suzette Sauce

1. 1In a large, shallow pan or skillet, melt the butter over medium-low heat. Add the granulated sugar, orange juice, and orange zest. Stir until the sugar dissolves and the sauce begins to simmer gently.
2. 2Fold each crêpe into quarters or roll them up, then place them gently into the simmering sauce. Allow them to warm through and absorb the flavors for 1-2 minutes per side.
3. 3Carefully remove the pan from the heat. Pour the Grand Marnier evenly over the crêpes. Using a long match or kitchen lighter, carefully ignite the liqueur. Be cautious as the flames will rise.
4. 4Allow the flames to subside naturally (typically 30-60 seconds), gently swirling the pan to coat the crêpes in the sauce. Do not cover the pan while flaming.
5. 5Serve the flambéed Crêpes Suzette immediately, spooning extra sauce over each serving.