Crêpes Suzette - cooking recipe

Ingredients

3 tbsp butter
1 1/2 cup all purpose flour
3 None eggs
1/2 cup nonfat milk
5 tbsp water
None None Oil, for cooking
8 tbsp orange liqueur (such as Grand Marnier)
2 None oranges, peeled, pith removed, sliced, plus extra orange slices and peel to decorate
4 tbsp sugar
2 tsp ground cinnamon

Preparation

Melt the butter in a saucepan, then remove from the heat and allow to cool. In a bowl, beat the flour and eggs together, then gradually beat in the milk and water. Stir in the melted butter and allow to rest for 30 mins.
Coat a frying pan with a little oil and heat until smoking. Pour in one-quarter of the batter and rock the pan to and fro until thinly coated. Cook, flipping once, until golden brown on both sides. Drizzle over 2 tbsp liqueur and ignite with a match. Allow to burn until the flame goes out. Remove from the pan and keep warm. Repeat 3 times.
Add the orange slices to the pan and cook for 1 min. Mix the sugar and cinnamon together. Arrange the crepes on plates with the orange slices and sprinkle with the cinnamon sugar on top. Decorate with orange slices and peel.