Sumptuous Crêpes Suzette

In a large skillet over high heat, bring the orange juice to a boil. Add the sugar, reduce to medium heat and simmer for 2 Minutes. Remove from heat and add the orange zest and butter. Set aside.

Sift flour and mix with salt in a bowl. (Note: Prefer whole wheat flour? No problem. You can substitute the white flour with your own favorite!)

Make a well and pour in eggs, stir well.

Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface.

Stir in Butter.

Or using a food processor, blend the flour, milk, eggs, butter and salt to the consistency of olive oil, or until it will pour back silently and smoothly from a foot or more above the mixing bowl.

Let the batter sit at least an hour to allow the flour time to absorb the liquid. The mixture will thicken as it stands, so you may need to adjust the liquid after the batter rests by adding 1 tbsp of water before cooking. General rule of thumb: You want to end up with a consistency like whipping cream (batter which should have the consistency of light cream, just thick enough to coat a wooden spoon, if it seems thicker than cream, add a little more water and/or a little more milk).

Pour a little vegetable oil on a folded paper towel, and wipe the non-stick pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe.

Once the crepe-pan is well-heated (medium heat), pour in a small ladle of batter into the pan (2 - 3 tbsp.) and quickly swirl pan around, so that batter is evenly distributed, covering the whole surface with a thin layer (this is the important trick!). Don't worry if the crepe isn't perfectly round or has uneven edges, as it will be rolled or folded and the imperfections will not matter.