Orange Crêpes Suzette

To prepare the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until the mixture is well combined and smooth, taking about 10 seconds. Add flour to the blender and blend until the batter is even and smooth, adding a few more seconds. Add 2 tablespoons of melted butter and orange zest; blend until these ingredients are fully incorporated, requiring about 3 brief pulses. Cover the blender and refrigerate; let the batter rest for 20 minutes to allow the flavors to meld.

Retrieve the crêpe batter from the refrigerator and heat a small, 6-inch non-stick skillet or crêpe pan over medium heat. Add 1/2 teaspoon of melted butter to the skillet and swirl it around to coat the surface. Add 2 tablespoons of batter to the skillet and use a gentle motion to spread it evenly across the bottom. Cook, undisturbed, until the crêpe is lightly golden on the bottom and still slightly moist in the center, taking about 1 minute. Use a spatula to loosen the crêpe and flip it over, using your fingers to guide it. Cook until the other side is golden brown, taking about 30 seconds. Transfer the crêpe to a plate and repeat with the remaining butter and batter.

To create the orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium heat. Cook, stirring frequently, until the sugar is dissolved and the liquid starts to bubble, taking about 3 to 4 minutes. Gradually add the butter, stirring constantly until it is fully incorporated and melted, taking about 2 minutes. Allow the sauce to return to a simmer and let it cook until it is slightly syrupy, stirring occasionally, taking about 2 to 3 minutes. Stir in orange liqueur and salt before removing the sauce from the heat.

Fold each crêpe in half, then fold it in half again to form a triangle. Dip the folded crêpes into the hot orange sauce, allowing them to coat evenly. Place the coated crêpes on a serving platter and repeat with the remaining crêpes, overlapping them slightly so they face in the same direction.

To serve, pour orange liqueur into the skillet with the remaining orange sauce and place it over medium-high heat. If the liqueur does not ignite automatically, use a long-stemmed lighter to carefully set it on fire. Allow the liqueur to burn for about 30 seconds before pouring it over the crêpes on the platter. Serve immediately with ice cream, allowing the flavors to meld together.