Crepes Suzette

This is one of the best known French desserts and is easy to do at home. You can make the crepes in advance; you will be able to put the dish together quickly at the last minute.
INGREDIENTS

Serves 6
2/3 cup flour
1/4 teaspoon salt
2 tablespoons superfine sugar
2 eggs, lightly beaten
1 cup milk
4 tablespoons water
2 tablespoons orange, flower water or orange liqueur (optional)
2 tablespoons unsalted butter, melted
For the orange sauce
6 tablespoons unsalted butter
1/4 cup superfine sugar 
grated zest and juice of 1 large unwaxed orange
grated zest and juice of 1 lemon 
2/3 cup fresh orange juice
4 tablespoons oranges liqueur, plus more for flaming (optional)
Brandy, for flaming (optional)
orange segments, to decorate
In a large mixing bowl. sift together the flour, salt and sugar.Make a well in the center and pour in the beaten eggs. Using an electric whisk, beat the eggs, bringing in the flour from the edge of the bowl a little at a time. Whisk in the milk and water to make a smooth batter.
Whisk the orange flower water or liqueur, if using. Strain the batter into a large pitcher and set aside for 20-30 minutes. If the batter thickens, add a little milk or water to thin.
Heat a 7-8-inch crepe pan (preferably non stick) over medium heat. Stir the melted butter into the crepe batter. Brush the hot pan with a little extra melted butter and pour in about 2 tablespoons of the batter. Quickly tilt and rotate the pan to cover the base with a thin layer of batter. Cook for about 1 minute until the top is set and the base is golden.with a spatula, gently lift the edge to check the color, then carefully turn over the the crepe and cook for 20-30 seconds, just to set, Slide the crepe out onto a plate.
Continue cooking the crepes, layering them with plastic wrap to prevent sticking. ( crepes can be prepared ahead to this point-wrap and chill until ready to use.
To make the sauce, melt the butter in a large frying pan over the medium-low heat. then stir in the sugar, orange and lemon zest and juice, the additional orange juice and the orange liqueur.
Place a crepe in the pan browned-side down.swirling gently to coat with the sauce.Fold it in a half, then in a half again to form a triangle and push to the side of the pan.Continue heating and folding the crepes until all are warm and covered with thew sauce.
To flame the crepes, heat 2 tablespoons of orange liqueur and brandy. Remove the pan from the heat,ignite the liquid, then gently pour over the crepes, Serve at once.
Source: The Around the World Cookbook