Crepes Suzette

Instructions

1. 1

   Make crepe batter by whisking flour, eggs, milk, melted butter, sugar, vanilla, and salt until smooth. Let rest 30 minutes.

2. 2

   Heat a 6-inch non-stick pan over medium heat. Brush with butter and pour in 2–3 tablespoons batter, swirling to coat bottom. Cook 1–2 minutes until golden, flip and cook 30 seconds more. Stack on plate and cover. Repeat to make 12 crepes.

3. 3

   For the sauce, melt butter in a large skillet over medium heat. Add sugar and cook until lightly caramelized, about 3 minutes.

4. 4

   Stir in orange zest and juice, cooking until sauce reduces slightly, about 2 minutes.

5. 5

   Fold each crepe in quarters and arrange in the skillet with the sauce, overlapping slightly.

6. 6

   Warm the Grand Marnier and cognac in a small saucepan. Remove from heat.

7. 7

   Pour the warm spirits over the crepes and immediately ignite with a long match. Gently shake pan until flames subside.

8. 8

   Serve immediately, spooning the orange sauce over each portion.