Traditional French Crêpes Suzette

In a large mixing bowl, whisk together the eggs, flour, milk, melted butter, 1 tbsp sugar, orange zest, and salt until a smooth batter forms. Allow the batter to rest for about 10 minutes.

Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease the pan with butter or cooking spray.

Pour about ¼ cup of the batter into the hot pan. Quickly swirl the pan to spread the batter evenly and create a thin, round crêpe. Cook for about 1-2 minutes until the edges turn golden brown.

Flip the crêpe gently using a spatula and cook for an additional 1-2 minutes. Repeat the process with the remaining batter, stacking the cooked crêpes on a plate and covering them with a clean towel to keep them warm.

In a separate pan, melt unsalted butter over medium heat. Stir in sugar, orange juice, and liqueur until the sugar dissolves completely. Let the sauce simmer for 1-2 minutes to thicken slightly.

Carefully pour half of the prepared sauce into a skillet. Place one crêpe on top of the sauce, fold it in half, and then fold it in again to form a triangle. Repeat with another crêpe.

Increase the heat to medium-high and tilt the skillet, allowing edge to touch a flame from a lighter or by tilting pan towards the gas flame. The alcohol will burn off quickly.

Gently shake the skillet to extinguish the flame. Take the flambeed crêpes and transfer them to warm serving plates. Repeat the flambeing process with the remaining crêpes.

Drizzle the remaining sauce over the crêpes. Garnish with additional zest, vanilla ice cream or whipped cream.