To make delicious crepes Suzette, start by preparing the crepes. Don't forget that the key to this recipe's success lies first and foremost in obtaining perfect, light crepes.

You can use a blender to prepare the batter, but I make it without one and it's perfect without any lumps.

In a large mixing bowl, sift the flour and add the salt and granulated sugar. Mix with a whisk.

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

Make a well in the middle of the flour and pour in the milk mixture little by little, still whisking in the center. Gradually the flour collapses into the well. You should obtain a fluid, lump-free batter.

Melt butter and add, stirring until smooth.

Cover the bowl and leave the batter to rest for at least 1 h at room temperature. You can prepare the batter the day before and leave it in the fridge.

After this resting time, your batter is ready to be baked.

Use a lightly buttered non-stick frying pan.

Heat the pan over medium heat.

Ladle a little batter into the pan, tilting the pan to spread it evenly. The batter should cover the pan in a thin layer. If you've poured too much batter, once the bottom of the pan is covered, pour the rest into the bowl.

Cook the crepe until the edge begins to lift, about 2 minutes. Before turning over, check that the underside is golden brown.

Using a silicone spatula to avoid scratching the pan, flip the pancake over and cook the other side until lightly browned. Remove the crepe from the pan as soon as it is cooked to prevent it from hardening.

Finish the rest of the batter in the same way.

In a frying pan, combine one-third of the orange juice with the sugar, butter, and orange zest. Bring to the boil over medium heat for 2 minutes, stirring constantly. The juice will foam up, then become darker and smoother. The taste of the orange has intensified.

Pour in the remaining orange juice and mix well.

Let the sauce cook for 2 to 3 minutes over medium heat. It should reduce and thicken slightly.

The orange sauce is ready! You can remove it from the heat and store it until you need it.

Place a crepe folded in half in the sauce, then fold in half again. Do the same for the rest of the crepe.

The final step in preparing restaurant-style homemade crepes Suzette is flambéing.

Pour a little Grand Marnier or Cointreau into the pan and ignite the liquid by tilting the pan slightly towards the flame of your gas stove, or by using a match or lighter.

Gently shake the pan to extinguish the flame. You can brown the crepes more or less.

Your crepes Suzette are ready to eat! Serve hot with the orange sauce. Garnish with julienne candied oranges and serve with a scoop of vanilla ice cream for an even more delicious dessert.

If you've prepared the crepes in advance, you can reheat them for a few seconds in the microwave or a few minutes in the oven before serving. Serve on a warm plate to keep the heat in.

Wash the orange thoroughly by scrubbing it. Use a peeler to peel it into thin strips. Try to remove only the colored part of the bark and leave the white part, as it can be bitter.

Cut the orange peel strips into julienne strips. Make sure they are roughly the same size for even cooking.

Place in a frying pan and cover with water and orange juice. Bring to the boil over medium heat and cook for around ten minutes, more or less. They must be tender.

If a lot of liquid remains, increase the heat to evaporate it so that only a little remains, as shown in the photo below.

Add sugar and cook until julienne orange become translucent.

No water should remain, but a syrupy mixture that coats the orange juliennes.

Allow to cool before using on crepes.