Classic Crepes Suzette

Couverts6

(including chilling time) 2 30

Instructions

Whisk together the flour and eggs in a medium bowl.
Add the milk and cream, and whisk until smooth.
Pour the mixture through a fine strainer into a bowl, cover, and refrigerate for 2 hours or overnight.

Use a vegetable peeler to remove the rind from 2 of the oranges, avoiding the pith; mince the rind and set aside.
Juice all the oranges and set the juice aside.
In a medium bowl, beat the butter and ½ cup sugar on high speed with a hand mixer until light and fluffy, about 2 minutes.
Add the rind to the butter and beat for 1 minute.
Gradually drizzle in the orange juice, 2 tbsp.
of the Cointreau, kirsch, and orange flower water, beating constantly until very light and fluffy, about 2 minutes more.

Heat a seasoned crêpe pan or small nonstick skillet over medium-high heat until hot.
Grease the pan with a little butter, then pour in ¼ cup of batter.
Working quickly, swirl the batter to just coat the pan, and cook until the edges brown, about 1 minute.
Turn with a spatula and brown the other side for about 30 seconds.
Transfer to a plate and repeat with the remaining batter, greasing the pan only as needed.

Melt the orange butter sauce in a 12" skillet over medium heat until bubbling.
Dip both sides of one crêpe in the sauce, then, with the best side facing down, fold in half, then in half again.
Repeat the process with the remaining crêpes, arranging and overlapping them around the perimeter of the pan.
Sprinkle with the remaining sugar.
Remove the pan from heat, pour the remaining Cointreau and the cognac over the crêpes, and carefully ignite with a match.
Spoon the sauce over the crêpes until the flame dies out, and then serve immediately.