Crêpes Suzette - cooking recipe

Ingredients

1 cup flour
1 tbsp sugar
2 cups milk
2 None eggs
2 tbsp butter, melted
1 None orange, skin and pith removed, sliced, to serve
None None FOR THE SAUCE
1/2 cup sugar
3 tbsp unsalted butter
2/3 cup orange juice
1 None orange, peel finely grated
1/4 cup orange liqueur (such as Cointreau)

Preparation

Sift flour into a bowl. Stir in sugar. Whisk milk and eggs in a medium bowl. Make a well in the center of the dry ingredients. Gradually whisk in milk mixture until smooth. Set aside for 30 mins.
Brush a 7-inch skillet with melted butter and heat on high. Pour 1/4 cup batter into pan, tilting to cover the bottom. Cook for 1-2 mins. Turn crepe and cook other side for 1 min. Remove from pan and cover to keep warm. Repeat with remaining batter, brushing pan with butter before cooking each crepe. They may be layered on top of each other when cooked.
Meanwhile, for the sauce, combine sugar and 2 tbsp water in a medium saucepan. Cook on low, stirring, for 2-3 mins, until sugar has dissolved. Increase heat to medium and cook for 2-3 mins, until mixture starts to caramelize. Add butter and cook, stirring occasionally, for 3-4 mins, until golden. Stir in orange juice and peel. Simmer for 2 mins. Stir in liqueur.
Fold crepes into quarters. Drizzle with sauce. Serve topped with orange slices.