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1
Sift the flour into a large mixing bowl with a pinch of salt.
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2
Make a well in the centre and crack in the eggs.
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3
Whisk the eggs into the flour, drawing the flour down from the sides, to make a thick paste.
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4
Whisk in the milk and water, a little at a time, to make a smooth, thin batter.
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5
Stir in the orange zest, juice, Cointreau and melted butter.
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6
Cover with a clean tea towel and set aside for 2 hours to rest.
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7
Melt a teaspoon of clarified butter in a small (15cm/6in) frying pan placed over a high heat.
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8
Add 3 tbsp of the batter and swirl to coat the bottom of the pan.
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9
After 30 second to a minute, lift the crepe with a palette knife.
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10
If it's golden, flip and cook for a few seconds more.
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11
Slice out of the pan and keep warm while you repeat with the remaining batter to make 12 crepes in total.
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12
In a large frying pan, melt the butter for the sauce.
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13
Add the sugar, orange juice and Cointreau.
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14
Warm through for a few minutes, then slide the first of the crepes back in.
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15
Soak it in the sauce, then fold it in half with a palette knife and then in half again to make a triangle.
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16
Push the crepe to the edge of the pan and slide in the next one.
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17
Repeat until all the crepes are soaked and folded.
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18
Warm a heatproof ladle over the hob.
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19
Pour in 2 tbsp of Cointreau and light.
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20
Pour the flaming liqueur over the crepes and let the flames die down.
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21
Serve the crepes on warm plates with the sauce poured over.
