Classic Crêpes Suzette

Finely grate the zest from 130 gr Oranges and squeeze their juice into a bowl, then squeeze the juice from ¹/₄ piece Lemon.

Whisk ¹/₂ piece Eggs size M with 5 gr Sugar and ¹/₄ tsp Table salt, add 75 ml Milk, whisk in 40 gr Flour until smooth, and stir in melted 7.5 gr Butter, then let the batter rest for 10 minutes.

Heat a non-stick pan over medium heat, brush lightly with 2.5 gr Butter, pour in a thin layer of batter, and cook each crêpe for about 1 minute on the first side and 30 seconds on the other.

Fold each cooked crêpe in half and then in half again to form neat triangles, then set them aside on a plate.

Spread 20 gr Sugar evenly in a wide skillet over medium heat and allow it to melt slowly without stirring until it turns into a pale golden caramel.

Carefully pour the prepared citrus juice into the hot caramel, stir until dissolved, then whisk in 15 gr Butter, 10 ml Brandy, and the reserved orange zest until the sauce becomes glossy and slightly thickened.

Place the folded crêpes into the simmering orange sauce, spooning the glaze over them for 1 to 2 minutes until hot and saturated, then serve immediately.