Crêpes Suzette

Instructions

1. 1

   Blend flour, eggs, milk, melted butter, sugar, vanilla, and orange zest in a blender until smooth. Refrigerate the batter for at least 30 minutes — resting allows the flour to fully hydrate and creates more tender crêpes.

2. 2

   Heat a 9-inch crêpe pan or nonstick skillet over medium heat. Brush lightly with butter. Pour in about 3 tablespoons of batter and immediately swirl the pan to coat the bottom in a thin, even circle. Cook for 1–1½ minutes until the edges look dry and the underside is pale golden. Flip and cook 30 seconds more. Stack completed crêpes on a plate.

3. 3

   Make the sauce: melt butter in a wide, shallow pan over medium heat. Add sugar and cook, stirring, until it begins to caramelize and turn golden amber. Add orange zest and juice and Grand Marnier, stirring until the caramel dissolves into a smooth sauce.

4. 4

   Fold each crêpe into quarters. Place them in the pan, overlapping slightly, and baste with the orange sauce for 1 minute until heated through. Bring to the table, add the cognac, and carefully ignite with a long match. Let the flames die naturally, then serve immediately, spooning the caramelized sauce over each serving.