Crêpes Suzette
"While restaurants traditionally make the buttery, orange-flavored sauce for this famous dessert tableside from start to finish, Pépin finds it easier to prepare largely in advance when entertaining. He flambés the liquor in front of his dinner guests and pours it over the platter of crêpes while still flaming...."
INGREDIENTS
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2 large eggs
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3/4 cup all-purpose flour
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1/2 cup milk
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1/8 teaspoon salt
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1/2 teaspoon sugar
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1/3 cup cold water
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1 tablespoon canola oil
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1 tablespoon melted unsalted butter, plus more butter for the skillet
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6 tablespoons unsalted butter, softened, plus more for buttering
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1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
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2 tablespoons Cognac
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1/4 cup Grand Marnier
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1 tablespoon finely grated orange zest
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1/3 cup fresh orange juice
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