Crêpes Suzette

Crêpe Batter

• 120 g plain flour
• 30 g caster sugar
• 2 medium eggs
• 300 g milk
• 40 g unsalted butter, melted, plus extra for frying

Suzette Butter

• 1 orange, thin peelings of skin and juice
• 1 lemon, thin peelings of skin only
• 50 g caster sugar
• 60 g Grand Marnier
  of Cointreau
• 80 g unsalted butter, soft