Combine dry ingredients (flour, sugar, and salt). Add the beaten eggs and mix.
Melt the butter and add it while mixing.
Finally, pour in the milk and the alcohol, little by little, while constantly mixing to avoid any lumps.
Prepare the orange butter
Whisk together 100 gr of butter and 50 gr of sugar until you get a homogeneous cream. Very finely zest the first orange (ideally with a microplane) and add them, combine.
Then squeeze ½ orange and add 2 tablespoons of orange juice in the butter.
Mix well and refrigerate.
Prepare candied orange zests
Take the zests from the second orange, ideally with a zester to make thin strips as in the photo below.
Put them in a saucepan with cold water and bring to a boil. Drain. Weigh the quantity obtained and put it in a saucepan with the same weight of sugar and a little bit of water. Heat and let it reduce over medium heat until you get syrupy and candied zests.
Prepare crêpes Suzette
Preheat your oven to 100°C.
Cook the crêpes and reserve them in the oven as follows
Grease your hot pan with butter, cook crêpe for 1 to 2 minutes on the first side, then flip it over and cook for 1 or 2 more minutes.
When the 2nd side is cooked, garnish the crepe by spreading a knob of orange-flavored butter on half of the crepe. Add some candied orange zest. Fold in half, then in four, and put more orange butter and some zest on top.
Place the crepe in an ovenproof dish in the oven at 100°C. Repeat this for each crepe and add them one after the other in the dish in the oven.
When all the crepes are ready, and the butter has melted, serve, possibly drizzling a few drops of orange or tangerine alcohol on top.