Crêpe Suzette

Method

1. 1Make the crêpe batter and rest. Whisk the flour, sugar, and salt together. Make a well, add the eggs, then whisk outward gradually incorporating the flour. Add the melted butter and vanilla. Gradually whisk in the milk until the batter is completely smooth — the consistency of single cream. Strain through a fine sieve if any lumps remain. Cover and rest at room temperature for at least 30 minutes, ideally 1 hour. Resting allows the gluten to relax, which produces more tender, pliable crêpes that are far less likely to tear.
2. 2Cook the crêpes. Heat a 20 cm (8 inch) non-stick crêpe pan or frying pan over medium-high heat. Brush lightly with neutral oil — the pan should be very hot but not smoking. Pour in just enough batter to coat the base thinly (about 3 tablespoons), immediately tilting and swirling the pan in a circle so the batter spreads in a thin, even disc. Cook 60 to 90 seconds until the edges are lightly golden and the surface appears dry. Flip and cook 30 seconds on the second side. Stack on a plate. Repeat to make 12 crêpes. The first crêpe is always a test — discard it and adjust the heat if needed.
3. 3Make the Suzette sauce. In a large, wide frying pan over medium heat, melt the butter and add the sugar. Stir gently until the sugar dissolves and begins to turn a light amber — do not let it burn. Add the orange zest immediately, then pour in the orange juice and lemon juice. The caramel will seize and bubble violently, then relax and dissolve into the citrus juice. Simmer for 5 to 7 minutes, stirring occasionally, until the sauce reduces and thickens slightly to a glossy, syrupy consistency. Add half the Grand Marnier, stir to combine.
4. 4Fold and heat the crêpes in the sauce. Working one at a time, lay a crêpe flat in the sauce, turn to coat both sides, then fold in half, and fold again into a quarter — producing a fan shape with the curved edge outward. Arrange 3 folded crêpes per person in the pan, overlapping slightly. The crêpes soak up the sauce and become glazed and golden at the edges. Heat through for 2 minutes on gentle heat.
5. 5Flambé at the table and serve. Remove the pan from the heat. Pour the remaining Grand Marnier carefully over the crêpes. Immediately ignite with a long kitchen match or lighter — tilt the pan slightly so the fumes catch. The blue flames will rise for 15 to 20 seconds. Do not lean over the pan. Once the flames subside, carry the pan to the table and serve 3 crêpes per person immediately, spooning the remaining sauce over them. Serve with a scoop of vanilla ice cream alongside, or a dusting of icing sugar and a twist of orange zest.