When the egg mixture is fairly shaggy, gradually start incorporating the milk a little at a time, continuing to whisk from the centre out – do not dump the milk in all at once or you will end up with flour lumps in your batter. Once all the liquid is incorporated, give the mixture a good rigorous mix to catch any bits of stray flour from around the edges. Then stir in the butter so that the batter becomes glossy. Cover and set aside in the fridge for at least 30 minutes.

Next, prep all the ingredients for the flambe. Once you start you need to have everything within reach and ready to add into the pan quickly.

Back to the crêpes. Take the batter out of the fridge and give it a good stir. To cook the crêpes, heat your 20cm crêpe or any other pan – preferably with shallow sides so you can slip a palette knife or spatula underneath easily – over medium heat. Using a paper towel, spread a very thin layer of butter around the pan. When hot, add just under ¼ cup of batter and tilt the pan from side to side quickly to distribute the batter evenly. Cook for around 45 seconds, or until the edges start to curl up and get lacey. Use a palette knife to lift the edge, and when the bottom is dappled golden brown, flip the crêpe over. Cook for a further 15 seconds or so, until the other side gets some colour, and then flip out onto a plate. Repeat with the remaining batter to make 15-20 crêpes, buttering the pan with the paper towel as needed and separating each crêpe with a little square of baking paper. (Remember, crêpes are supposed to be thin so use less batter to match the size of your pan.)

When the crêpes are ready, prepare the flambe sauce and liqueur. It’s important to use a non-reactive pan for this part of the recipe (or have a flame-proof serving dish ready) and return the pan to a low heat. Add the sugar and let it cook until it just starts to melt. Add the butter and stir to combine as it continues to melt. Add in the blood orange zest and juice and continue to cook unit it reduce slightly and thickens.

Working with 1 crêpe at a time, dip the crêpe into the flambe caramel sauce until coated all over and on both sides. Fold it in half into a half moon shape, add a teaspoon or so of the Suzette butter to one side and then fold the crêpe over the butter so you have a triangle shape. Push it to the edge of pan, and repeat until you have 8 cone-shaped crêpes filled with butter and dipped in sauce. Remove from the heat.

Time to flambe. FIRST, TURN OFF YOUR EXHAUST FAN!!! If you’re cooking on a gas stovetop and you’re feeling daring, you can now pour over the Cointreau, and once heated, you can tip your pan toward the flame and ignite the liqueur vapours. If you’re cooking on an electric or induction cooktop, or would like to flambe your crêpes in a safer way, pour the Cointreau into a small pan and heat it over low heat until just warm – cold liqueur won’t ignite! Make sure the crêpes are in a non-reactive pan or a flame-proof serving dish, take the Cointreau off the heat and ignite it using a kitchen lighter or long match. Pour the flaming liqueur all around the crêpes and let the flames subside.

Dust with icing sugar, sprinkle with extra zest and serve immediately with slices of fresh blood oranges and oranges (and even some ice cream, if that makes you happy).