Classic Orange Caramel Crepes (Crepes Suzette)

Method

1. Prepare the crepe batter: In a bowl, whisk together the eggs, flour, a pinch of sugar, salt, milk, and 2 tablespoons of melted butter until smooth. Let the batter rest for 10 minutes.
2. Heat a non-stick skillet over medium heat and lightly grease with a little of the 40g butter. Pour a small ladleful of batter, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges lift and the bottom is golden, then flip and cook the other side briefly. Repeat with the remaining batter, stacking the crepes on a plate. You should have about 8 crepes.
3. Make the orange caramel sauce: In a large non-stick skillet over medium heat, sprinkle about one-third of the sugar (around 23g). Let it melt without stirring, just tilting the pan occasionally.
4. Once the first portion has melted, add another third of the sugar and let it melt, then add the remaining sugar. Continue to let the sugar melt gradually, only swirling the pan to ensure even melting. Do not stir.
5. When all the sugar has melted into a golden caramel, add the 120g butter in small pieces. Let it melt and foam, then stir gently to combine.
6. Add the orange juice and zest to the caramel. Cook for 1-2 minutes, stirring occasionally, until the sauce thickens slightly.
7. Fold each crepe into quarters (like a triangle) and place them in the skillet with the caramel sauce, overlapping slightly. Spoon some sauce over the crepes.
8. If flambéing, pour the cognac or orange liqueur into a ladle. Carefully ignite it with a long match or lighter, then pour the flaming liquid over the crepes. (Flambéing is optional and requires caution; you can simply add the liqueur without flaming.)
9. Let the crepes cook in the sauce for 1 minute, then carefully turn them over to coat both sides. Cook for another minute until they absorb the syrup.
10. Serve the crepes immediately on plates, drizzled with the remaining caramel sauce from the pan. Optionally, top with a scoop of vanilla ice cream or a dollop of whipped cream.