This dish is a classic, and for good reason - the sheer theatre
of flaming the dish is a winner, but so too is the tang of
175 gmplain flour50 gmcaster sugarFinelygrated rind of 1 orange500 ml(2 cups) milk3eggs80 gmmelted butter, plus extra for brushing50 mlCointreau or Grand Marnier, plus 60ml extra, to flamber1ruby grapefruit, peeled and segmented2oranges, peeled and sliced into rounds2blood oranges, peeled and sliced into roundsSuzette butter110 gm(½ cup) caster sugarFinelygrated rind and juice of ½ orange and ½ lemon150 gmsoftened butter40 mlCointreau or Grand Marnier40 mlCognac or brandy
Combine flour, sugar, orange rind and a pinch of salt in a bowl and make a well in the centre. Whisk milk, eggs and butter in a separate bowl, then gradually add to flour mixture, whisking until very smooth. Whisk in liqueur, then transfer batter to a jug, cover with plastic wrap and set aside at room temperature for 1 hour to rest.
Heat a 21cm crêpe pan over medium-high heat, brush with melted butter, then pour in 60ml crêpe batter, swirling pan quickly to spread evenly over base. Cook until golden on the base (1-2 minutes) and bubbles appear on the surface, then turn to cook other side (30 seconds). Transfer to a tray lined with baking paper, wipe out pan with paper towels and repeat with remaining batter, stacking crêpes as you go.
For Suzette butter, combine, sugar, rinds and juices in a bowl, stir to dissolve sugar, then beat in butter, stir in liqueur and Cognac, and set aside.
Melt a little Suzette butter in crêpe pan, add a crêpe and cook, turning once, to coat (10-15 seconds), fold into quarters and transfer to a flameproof dish. Repeat with remaining crêpes, adding a little Suzette butter each time. Add remaining Suzette butter to crêpe pan, bring to a simmer and cook to a syrup consistency, then pour a little more over crêpes and the remainder in a jug to serve alongside. Return pan to heat until warm, add extra Cointreau, carefully ignite with a long match, tilting pan away from you (be careful, alcohol will burst into flames), then pour flaming liqueur over crêpes. Serve warm with citrus segments and slices and Suzette syrup.