4 eggs
1 1/2 cups flour
1 cup milk
1/4 tsp salt
1 tsp sugar
2/3 cup cold water
2 Tbsp oil
2 Tbsp butter, melted
Whisk the eggs into the flour and slowly incorporate the remaining ingredients to make a thin batter. Heat a crepe pan or omelet pan and add a small pat of butter. When hot, add a small amount of batter, swirling to coat the bottom of the pan evenly. When the top of the crepe is set, flip over to brown the top side. Slide onto a plate and repeat with remaining batter.
For Crepe Suzette:
6 Tbsp butter
2 Tbsp sugar
4 oranges, zested, supremed and juiced.
Combine the butter, sugar, orange zest and orange juice in a small pan and bring to a simmer. Pour over the platter of folder crepes, serving with the orange supremes.