Flambéed Crêpes with Orange Sauce (Crêpes Suzette)
To make the crêpes: Stir together the eggs, milk, flour and sugar until smooth and let rest for 20 minutes.
For the sauce: Rinse the oranges with hot water. Cut the orange portion of the skin away from one of the oranges with a sharp knife or a peeler, and then cut into thin strips.
To make orange fillets: Cut the pith away from the flesh and cut along the membranes to cut the orange into segments.
Squeeze the membranes to extract as much juice as possible and squeeze the juice from the remaining 2 oranges.
Heat the sugar and butter in a sauté pan until golden brown and then pour in the orange juice. Simmer briefly, add the orange zest and fillets, and remove from the heat.
To cook the crêpes: Heat a little butter in a crêpe pan and add enough batter to coate the pan. Cook on both sides until just cooked to make 8 to 12 crêpes. Fold to quarters to make triangles.
Add the crêpes to orange sauce, heat briefly, and then add Grand Marnier. Use a match to ignite the Grand Marnier, flambé, and serve the crêpes at once on heated plates with some of the sauce.