Crepes Suzette Flambé With Citrus Sauce Recipe

Put the flour, sugar, and a pinch of salt in a large bowl.
Make a well in the center, add the eggs, oil, and 2 tablespoon of the milk, and beat together with a wooden spoon or whisk until smooth.
Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth.
Pour in the rest of the milk, a bit more quickly now, until it looks like single cream.
Let stand for 1-2 hours
Heat a 15 cm/6 in crêpe pan.
Measure 2½ tablespoon of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan.
When the crêpe is golden underneath (in about 15 seconds if the pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.
Slide the crêpe onto a plate.
Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them.
You can freeze the pancakes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap, and keep in the fridge.

Heat the butter and sugar in a deep frying pan (about 25cm/10in) over low heat, stirring occasionally, until the sugar begins to dissolve.
Turn up the heat until the mixture just starts to go brown and caramelize (about 4 minutes), stirring only towards the end.
Pour in the orange juice (take care, it may splash); add the orange and lemon zest, letting the mixture bubble for 3-4 minutes to thicken slightly.
Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan.
Continue the coating and folding with the remaining pancakes.
Add the Grand Marnier and cognac, heat for a few seconds, and ignite, allowing the flames to burn out.
Serve 2 crêpes per person with the sauce, and, maybe, a spoonful of ice cream.