• Make the batter first. Whisk flour, sugar, eggs, oil, and a little milk into a smooth paste before gradually adding the remaining milk. Rest for at least one hour so the flour hydrates and bubbles settle, helping the crêpes cook evenly without tearing. (Although I have heard very famous French chefs comment that they never rest their batter.)
• Heat the crêpe pan and swirl in just enough batter to coat the base. Cook until golden underneath, flip, and briefly cook the second side. Stack the finished crêpes; once cool, they can be refrigerated for a day.
• For the sauce, gently heat butter and sugar until the sugar begins to dissolve, then raise the heat and let it turn light amber. Carefully add the orange juice and zest, it may bubble vigorously, and cook until slightly thickened. Keep an eye on it during this process.
• Coat each crêpe in the sauce, fold it into quarters, and move it to one side of the pan. When all are glossy and hot, add the measured Grand Marnier and cognac. Flambé only if comfortable; otherwise simmer the alcohol briefly and serve.

Lighting The Flambé

• Turn off the extractor fan and move the pan away from towels, paper, and low cabinets.
• Measure alcohol into a small jug. Never pour from the bottle into a hot pan.
• Remove the pan from the burner before adding alcohol, then warm it gently for a few seconds.
• Keep the pan level, stand back, and ignite at the far edge with a long match or lighter.
• Let the flame go out naturally. Never carry the flaming pan or add more alcohol.