Crêpes Suzette

Instructions

1. Prepare the crêpe batter
   In a blender, combine the flour, eggs, milk, water, salt, melted butter, and vanilla extract. Blend until smooth. Let the batter rest in the refrigerator for at least 30 minutes or up to 24 hours.
2. Cook the crêpes
   Heat a 10-inch non-stick skillet or crêpe pan over medium heat. Lightly butter the surface. Pour about 1/4 cup of batter into the center of the pan and immediately tilt and rotate to spread the batter evenly. Cook until the edges start to brown, about 1-2 minutes, then flip and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter, stacking crêpes as you go.
3. Make the orange sauce
   In a large skillet over medium heat, melt 4 tablespoons of butter. Add the sugar and orange zest, cooking until the sugar begins to caramelize, about 2-3 minutes. Pour in the orange juice and stir until the sauce thickens slightly, about 5 minutes.
4. Coat the crêpes
   Fold each crêpe in quarters (first in half, then in half again to form a triangle) and add them to the sauce, turning gently to coat both sides. Allow them to warm in the sauce for 2-3 minutes.
5. Flambé the crêpes
   Pour the Grand Marnier and cognac over the crêpes. Using a long match or lighter, carefully ignite the alcohol. Let the flames subside naturally while gently spooning the sauce over the crêpes.
6. Serve immediately
   Transfer the crêpes to serving plates, spooning additional sauce over the top. Serve hot, directly from the pan for the most dramatic presentation.