Servings: 4

2 large eggs 2 large eggs
1 cup whole milk 1 cup whole milk
⅓ cup water ⅓ cup water
¾ cup unbleached all-purpose flour ¾ cup unbleached all-purpose flour
1 teaspoon granulated sugar 1 teaspoon granulated sugar
½ teaspoon sea salt ½ teaspoon sea salt
2 tablespoons unsalted butter, plus more for brushing pan 2 tablespoons unsalted butter, plus more for brushing pan
 
Carmelized Orange and Brandy Sauce: subheading: Carmelized Orange and Brandy Sauce:
4 Tablespoons unsalted butter 4 Tablespoons unsalted butter
¼ cup granulated sugar ¼ cup granulated sugar
Zest of 1 orange Zest of 1 orange
2 cups fresh orange juice from 6-8 oranges 2 cups fresh orange juice from 6 to 8 oranges
½ cup brandy or another orange flavored liqueur divided ½ cup brandy or another orange flavored liqueur divided

To prepare crepe batter: subheading: To prepare crepe batter:
Add eggs, milk, water, flour, sugar, salt and 2 teaspoons melted butter in a blender.  Blend into smooth batter the consistency of heavy cream. If to think, blend in water 1 T at a time. Cover and refrigerate 30 min up to overnight.
To cook crepes: subheading: To cook crepes:
Heat crepe pan or 8” skillet over medium heat.  Brush bottom of pan with thin layer of melted butter.  Using a ladle pour ¼ cup batter In middle of pan, tipping to coat evenly.  Place pan back on heat and cook until batter is browned on the edge about 60 to 90 seconds. Flip create with tong or fish spatula and cook another 30 to 60 seconds to.
Transfer cooked crepe to plate and cover with parchment paper. Repeat with the rest of the batter, brushing the pan with more butter as needed. Stack crepes layered between sheets of parchment to prevent sticking
To prepare sauce: subheading: To prepare sauce:
Place butter in a large skillet and heat over medium heat. Stir in sugar, zest and orange juice and ¼ cup brandy.  Bring to a boil and reduce sauce to ⅔ cup, stirring constantly.
Take 4 of the crepes and fold each in half. Add crepes to the pan, spooning sauce over to coat. Using tongs, fold each crepe in quarters and arrange in pan so you can add remaining crepes.  Repeat until all crepes (8) have been added to the skillet. Work quickly so crepes don’t absorb to much sauce.
Remove skillet from heat and add remainin ¼ cup brandy. Carefully ignight liqueur with a stick lighter. When flames subside, remove crepes from pan and divide amount 4 shallow serving bowls.