French Nonalcoholic Orange-Lemon Crêpes Suzette

Whisk three eggs, 330 ml milk, 20 g sugar and 1 g salt. Sift in 180 g flour, mix smooth with 25 g melted butter and rest in the refrigerator for 20 minutes at 4°C or below.

Oil a 20 cm nonstick skillet lightly using a portion of 10 ml oil over medium heat. Add one-eighth batter, swirl thinly, cook about one minute, flip and cook 30–60 seconds more.

Cook eight crêpes total, stacking on a clean plate. Never taste raw egg-and-flour batter and ensure every crêpe is fully cooked.

Zest 5 g clean orange peel and measure 200 ml juice. Simmer 50 g sugar in orange juice over medium heat 4–6 minutes, then whisk in 40 g butter, 15 ml lemon juice and 5 g zest until glossy.

Fold each crêpe into quarters, warm two or three at a time in sauce for 20–30 seconds per side, and serve two per person with sauce. Do not add alcohol or flambé.