To make delicious Crêpes Suzette, start by preparing the crêpes. The success of this recipe depends above all on achieving thin, light, and tender crêpes.

You can use a blender to make the batter, but I prefer doing it by hand. It works perfectly and results in a smooth, lump-free batter.

In a large mixing bowl, sift the flour, then add the salt and granulated sugar. Whisk to combine.

In a separate bowl, lightly whisk the eggs, then add the milk, water, orange juice, and orange zest.

Make a well in the center of the flour mixture and gradually pour in the liquid ingredients, whisking from the center outward. As you whisk, the flour will slowly incorporate, creating a smooth, fluid batter with no lumps.

Melt the butter and add it to the batter, whisking until fully incorporated.

Cover the bowl and let the batter rest for at least 1 hour at room temperature. The batter can also be prepared a day ahead and stored in the refrigerator.

After resting, the batter is ready to be used for cooking the crêpes.

Lightly butter a nonstick skillet.

Heat the pan over medium heat.

Pour a small ladle of batter into the pan, tilting it immediately to spread the batter evenly. The batter should form a thin, even layer. If you’ve added too much, once the bottom of the pan is coated, pour the excess back into the bowl.

Cook the crêpe until the edges begin to lift, about 2 minutes. Before flipping, check that the underside is lightly golden.

Using a silicone spatula to avoid scratching the pan, flip the crêpe and cook the other side until just lightly browned. Remove the crêpe as soon as it is cooked to keep it soft and tender.

Repeat with the remaining batter.

Stack the cooked crêpes on a plate and cover with aluminum foil or a clean kitchen towel to keep them warm.

In a skillet, combine one third of the orange juice with the sugar, butter, and orange zest. Bring to a boil over medium heat and cook for about 2 minutes, stirring constantly. The mixture will foam, then gradually darken and become smooth as the orange flavor intensifies.

Add the remaining orange juice and stir well to combine.

Let the sauce cook over medium heat for 2 to 3 minutes, until it slightly reduces and thickens.

The orange sauce is ready. Remove it from the heat and set it aside until needed.

Place one crêpe folded in half into the sauce, then fold it in half again to form a triangle. Repeat with the remaining crêpes.

The final step in making restaurant style homemade Crêpes Suzette is the flambé step.

Pour a small amount of Grand Marnier or Cointreau into the pan. Carefully ignite the alcohol by gently tilting the pan toward the flame of a gas burner, or by using a long match or lighter.

Gently swirl the pan until the flames die out. Let the crêpes lightly caramelize, adjusting the browning to your preference.

Your Crêpes Suzette are ready to serve. Enjoy them hot with the orange sauce. Garnish with julienned candied orange peel and serve with a scoop of vanilla ice cream for an extra indulgent dessert.

If you prepared the crêpes in advance, reheat them for a few seconds in the microwave or for a few minutes in the oven before serving. Serve on warm plates to help retain the heat.

Wash the orange thoroughly, scrubbing the skin well. Using a peeler, remove the peel in thin strips, taking care to remove only the colored outer layer and leaving the white pith behind, as it can be bitter.

Cut the peel into thin julienne strips, keeping them roughly the same size for even cooking.

Place the orange peel in a skillet and cover with water and orange juice. Bring to a boil over medium heat and cook for about 10 minutes, until tender.

If a lot of liquid remains, increase the heat to allow it to evaporate until only a small amount is left, as shown in the photo below.

Add the sugar and cook until the orange julienne becomes translucent.

There should be no liquid left, only a light syrup that coats the orange peel.

Let cool completely before using to garnish the crêpes.