Crepes Suzette

Whisk all ingredients but beer until smooth (or blend in food processor). Let batter rest for 30 minutes. Stir in beer.

Heat an 8-inch crepe pan or non-stick pan over medium heat and grease lightly (you may have to play with your heat adjustments for the first few). Spoon about 2 Tbsp of crepe batter into center of pan and swirl to completely coat the bottom of the pan. Place back on the heat and let cook for about 2 minutes, until top of crepe loses its shine. Flip crepe with a spatula (or be daring and toss it in the air!) and cook 30 seconds more. Slide crepe onto a parchment-lined baking tray and continue making until all batter is used.

If preparing crepes in advance, wrap in plastic and leave at room temperature or freeze (never in the fridge!)

For orange butter, pulse orange zest and sugar in a food processor, to extract the zest oils. Add butter and orange juice and blend until smooth. Transfer to a bowl or shape into a log and chill until form.

For Suzette, arrange a platter with crepes, a small bowl with the sugar, the orange butter and the cognac and orange liqueur already measured. Have a spatula, a carving fork and a ladle at hand. It’s performance time!

Place a large sauté pan over medium heat and melt orange butter – let it bubble for up to 5 minutes – it will thicken and become syrupy. Reduce heat to low and lay in a crepe, flipping it over to coat both sides. Fold the crepe into quarters (a carving fork works best) and move to the side. Repeat with remaining crepes.

Sprinkle sugar over completed crepes. Pour cognac into the ladle and over the crepes and do the same quickly with the orange liqueur. Carefully tilt the pan toward the flame (if you wish) to ignite – take care to keep back as the flames can come up quickly. With the ladle, spoon the flaming sauce over the crepes until the flames subside, about a minute. Serve the crepes, 2 per person and spoon sauce over.