Crepes Suzette with Oranges

For the crepes suzette

• Whisk together the eggs, milk, flour, salt, and sugar in a large mixing bowl.
• Add the water, oil, and melted butter, and continue to whisk until smooth.
• Melt a small knob of butter in a non-stick frying or crepe pan set over a medium heat until hot.
• Add a small ladle of the batter, tilting the pan to coat the surface evenly.
• Cook for about 45-60 seconds until set and golden-brown spots form underneath the crepe.
• Flip and cook for a further 15-20 seconds before sliding out of the pan onto a plate.
• Cover loosely with aluminium foil to keep warm.
• Cook the remaining crepes.

For the oranges

• Pare the zest from one orange and cut it into thin strips.
• Remove any skin and pith from the oranges with a sharp knife.
• Cut either side of the membranes to release the segments into a bowl.
• Melt the butter in a large frying or sauté pan set over a medium heat until hot.
• Add the sugar and cook until golden in appearance.
• Stir in the orange juice, Grand Marnier, and Cointreau, and bring to a simmer.
• Ignite with a safety match and flambé until the flames subside.
• Add the orange segments and zest, swirling to coat.
• Fold the crepes and arrange on plates.
• Spoon over the orange sauce and serve immediately.