Crêpes Suzette

**Prepare the Crêpe Batter:** In a blender, combine milk, water, eggs, sugar, and salt. Blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover and refrigerate for at least 20 minutes. (Time: 20 minutes resting)

**Cook the Crêpes:** Heat a small (6-inch) nonstick skillet or crêpe pan over medium heat. Add 1/2 teaspoon of the melted butter and swirl to coat the pan. Pour in 2 tablespoons of batter and swirl to coat the bottom of the pan. Cook, undisturbed, until the bottom is lightly golden and the top is still a little moist, about 1 minute. Loosen the crêpe with a spatula and gently flip. Cook until golden, about 30 seconds. Transfer to a plate and repeat with remaining butter and batter.

**Make the Orange Sauce:** In a small skillet over medium heat, combine orange juice, white sugar, and orange zest. Cook, stirring often, until the sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until melted and fully incorporated, about 2 minutes. Simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in 1 tablespoon orange liqueur and salt. Remove from heat.

**Assemble the Crêpes Suzette:** Fold each crêpe in half, then in half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter, overlapping each crêpe so they face the same direction.

**Flambé and Serve:** Pour the remaining orange liqueur into the skillet with the remaining orange sauce and place over medium-high heat. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with vanilla ice cream.