Crepes Suzette

Crepes: Combine the flour, eggs, milk, and salt in a blender. Process until smooth. Add the melted butter and process until incorporated. Place the mixture in the refrigerator for 1 hour or up to 10 hours.

Grease a crepe pan or other 6-inch skillet. Heat over medium heat. Pour 1/4 cup of the batter into the hot pan and turn the pan to evenly coat it with the crepe batter. Cook the crepe until the top starts to look dry, about 1 minute. Flip the crepe with a spatula and cook on the other side for 30 seconds. Remove the crepe from the pan and set aside. Repeat the process with the remaining batter, re-greasing the crepe pan as needed.

Sauce: Heat a large flame-proof skillet (not nonstick) over medium heat. Add the butter. When the butter is melted and foamy stir in the sugar and mix until dissolved. Add the orange juice and rind and bring the mixture to a simmer. Reduce the heat to the lowest setting.

Heat the orange liqueur in a small saucepan over medium-low heat. Keep warm.

Fold each crepe in half and place two at a time in the sauce mixture. Using tongs, fold the crepes in half again. Repeat the process until all crepes are in the pan.

Pour the heated liqueur over the crepes in the pan.

Ignite the sauce in the skillet with a long-handled match or lighter. Remove the pan from the heat. When the flames burn out, transfer the crepes to individual dessert plates.

Sprinkle with powdered sugar and garnish with orange slices, if desired. Serve the crepes suzette immediately.