Crepes Suzette

Crêpes: In bowl, whisk flour with salt ; set aside. In small bowl, whisk together eggs, milk, water and 1 tbsp (15 mL) of the butter until consistency of 10% cream, adding up to 2 tbsp (25 mL) more water if too thick. Pour over dry ingredients, whisking until smooth. Strain through fine sieve into bowl. Cover and refrigerate for 1 hour. Stir before using.

Heat 8-inch (20 cm) crepe pan or skillet over medium-low heat; brush lightly with some of the remaining butter. For each crepe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling to coat pan; pour out excess batter. Cook, turning once, until golden, about 2 minutes. Transfer to plate; round off edge of crepe where batter was poured off. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)

In large skillet, melt sugar with butter over medium heat. Add orange rind, orange juice and 1 tbsp (15 mL) of the orange liqueur; bring to boil. Reduce heat and simmer for 1 minute.

Add 1 crepe to skillet, turning to coat. Using tongs, fold crepe into quarters; move to side of skillet. Repeat with remaining crepes, overlapping around edge of pan. Drizzle with remaining liqueur. Remove from heat and ignite pan. When flame subsides, serve crepes.

Source : Canadian Living Magazine: May 2008