Sift the flour into a large bowl and make a well in the centre. Add the eggs, milk, melted butter, sugar, and salt. Whisk from the centre outward until you have a smooth, lump-free batter.

Cover the batter and rest in the refrigerator for at least 30 minutes to allow the gluten to relax.

Heat a 20cm non-stick crêpe pan or frying pan over medium heat. Add a small knob of butter and swirl to coat. Pour in 2-3 tablespoons of batter, tilting the pan to spread evenly.

Cook the crêpe for 1-2 minutes until the edges turn golden and lift easily. Flip and cook for another 30 seconds. Stack cooked crêpes on a warm plate covered with a clean tea towel.

For the Suzette sauce, melt the 100g butter in a large frying pan over medium heat. Add the caster sugar and cook, stirring, until dissolved and lightly caramelized.

Add the orange zest and orange juice to the caramel, stirring until smooth. Simmer for 3-4 minutes until the sauce thickens slightly.

Stir in the Grand Marnier and cook for 1 minute to blend the flavours.

Fold each crêpe into quarters and place in the orange sauce, spooning the sauce over them to coat. Heat through for 1-2 minutes.

For an optional flambé, add the brandy to the pan, carefully ignite with a long match, and let the flames subside.

Serve immediately with 2 crêpes per person, drizzled generously with the orange sauce and garnished with fresh orange segments.