Quick Crêpes Suzette

1. Whisk the Crêpe Batter

1. In a medium mixing bowl, whisk together the flour, a pinch of salt, and 1 tablespoon of the granulated sugar.
2. Create a well in the center and add the eggs. Whisk gently, slowly pouring in the milk and half of the melted butter (about 25g) until you have a completely smooth, thin batter without lumps. Let it rest on the counter for 5 to 10 minutes while you prep the sauce ingredients.

2. Cook the Crêpes

1. Set a non-stick crêpe pan or skillet over medium heat and lightly brush with a little melted butter.
2. Pour roughly 3 tablespoons of batter into the pan, swirling instantly to coat the base in a paper-thin layer.
3. Cook for about 60 to 90 seconds until the edges release and the underside turns light golden. Flip and cook for another 30 seconds. Slide onto a plate and repeat with the remaining batter to yield 6 to 8 crêpes.
4. Fold each finished crêpe into quarters (neat little triangles).

3. Make the Suzette Sauce

1. Place a large, wide skillet over medium-low heat. Add the 60g of butter and the remaining granulated sugar, stirring gently until the butter melts and the sugar begins to dissolve into a pale syrup.
2. Stir in the freshly grated orange zest, orange juice, and lemon juice. Simmer gently for 3 to 4 minutes until the sauce reduces into a glossy, fragrant, bubbling glaze.

4. Coat and Flambé

1. Arrange the folded crêpe triangles in a slight overlap across the simmering sauce, letting them soak up the glaze for about 1 minute.
2. Carefully pour the Grand Marnier or Cointreau over the pan. Let it warm for 5 seconds, then carefully ignite the vapors with a long match or lighter (or simply let it simmer briskly for 1 minute off-flame to cook off the raw alcohol if you prefer not to flambé).
3. Spoon the rich orange sauce over the crêpes as the flames subside.

5. Plate and Serve

1. Transfer 2 to 3 sauce-drenched crêpes per plate, spoon extra warm orange glaze over the top, and finish with a dusting of powdered sugar or fresh orange zest.