French Crêpes Suzette

Crêpes:
Place milk, eggs and butter in blender container. Add flour, sugar and salt. Cover and blend at high speed 30 sec. Scrape down sides of container and blend and additional 30 sec or until batter is smooth. Refrigerate, covered, 2 hours or overnight.

Heat a 6-inch (15 cm) frypan or crêpe pan until a drop of water sizzles and bounces. Brush melted butter over bottom of pan. Add 2 tbsp (30 mL) batter and rotate quickly to spread batter completely over bottom of pan. Cook about 1 min or until lightly browned. Turn and cook 30 sec. Remove from pan. Repeat with remaining batter. To store, separate each crêpe with waxed paper. Wrap in foil. Refrigerate or freeze until needed.

Filling:
Combine sugar and orange rind. Melt butter in a large frypan. Add sugar mixture, orange juice, liqueur and lemon juice. Cook over medium heat, stirring constantly until mixture comes to the boil; continue cooking 8 to 10 min or until slightly thickened.

Crêpes Suzette:
Add crêpes to sauce, one at a time. Spoon sauce over crêpe, fold in quarters and push to side of pan. Repeat with all crêpes. Carefully pour brandy into centre of pan; heat undisturbed until warmed through. Carefully light brandy with a match. Spoon flaming sauce over crêpes. Serve hot.