Crêpes Suzette

Sift the flour with the salt into a bowl. In a separate bowl, whisk the eggs with the milk and water, then pour the liquid into the flour and whisk until you have a smooth, lump-free batter. Add 20 g melted butter and 20 g sugar. Cover the batter and let it rest for 60 minutes.

Heat a crêpe pan over medium heat and lightly grease it with oil. Pour in about 60 ml of batter, quickly tilting the pan so it spreads into a thin layer. Cook each crêpe for 40–60 seconds on one side and 20–30 seconds on the other; stack the finished crêpes on a plate.

Finely zest two oranges and squeeze the juice from four oranges. Zest the lemon and squeeze its juice, removing any seeds.

For the sauce, melt 40 g sugar in a wide skillet over medium heat until it turns into a light caramel. Add 80 g butter, the orange and lemon zest, and the orange and lemon juice. Gently heat for 2–3 minutes until the caramel dissolves and the sauce becomes smooth.

Fold each crêpe into quarters. Place the crêpes in the hot orange sauce, warming them for 30–40 seconds on each side and spooning the sauce over them so they soak it up evenly.

Remove the pan from the heat. Pour in the orange liqueur, return the pan to low heat, and light it with a long match or kitchen lighter. Wait until the flame dies down and the alcohol has burned off. Do not lean over the pan or add liqueur near an open flame.

Arrange the crêpes on plates, spoon over the orange sauce from the pan, and serve immediately while hot.