Classic French Crêpe Suzette

1.In a large mixing bowl, whisk together the sifted flour, sugar, salt, and orange zest.

2.Make a well in the center and add the eggs. Gradually whisk in the milk, starting from the center, to form a smooth, thin batter without lumps.

3.Stir in the melted butter until fully incorporated. Cover the batter and refrigerate for at least 30 minutes to rest.

4.Heat a non-stick skillet or crêpe pan over medium heat and lightly brush with melted butter.

5.Pour about 1/4 cup of batter into the pan, swirling quickly to evenly coat the bottom with a thin layer.

6.Cook for 1 to 2 minutes until the edges lift and the bottom is lightly golden. Flip carefully and cook the other side for 30 seconds. Transfer to a warm plate and cover with foil to keep warm.

7.Repeat with the remaining batter, stacking the crêpes and covering them to retain warmth.

8.To prepare the Suzette sauce, combine the orange juice and granulated sugar in a large skillet over medium heat.

9.Cook gently, stirring occasionally, until the sugar dissolves and the mixture reduces slightly, about 5 minutes.

10.Remove the pan from heat and whisk in the cold cubed butter a few pieces at a time until the sauce is smooth and glossy.

11.Return the pan to low heat, add the orange liqueur if using, and warm gently without boiling.

12.Fold each crêpe into quarters and place them in the sauce, spooning the sauce over to coat evenly.

13.Allow the crêpes to warm in the sauce for 1 to 2 minutes, spooning sauce over them frequently.

14.Serve the crêpes Suzette immediately, garnished with a dusting of powdered sugar and fresh orange slices or zest.