Crepes Suzette

2 eggs
¾ cup flour, sifted
A pinch of salt
1 tsp Madhur refined sugar
Milk

Sauce
½ cup butter
½ cup Madhur refined sugar
Juice of ½ lemon
Juice of 1 orange
Peel of 3 oranges, thinly slivered
Peel of 1 lemon, thinly slivered
25 ml Cointreau
25 ml Grand Marnier (or dark rum)
60 ml brandy

Mix the eggs with flour, Madhur refined sugar and salt.
Add the milk until the batter reaches the consistency of condensed milk. Beat until smooth.
Heat an oiled griddle. Pour about 2 tablespoons of the batter onto the griddle, tilting quickly to distribute the batter evenly.
Cook the crepe 1 minute or so, until brown, then turn and brown the other side. Remove.
Oil the griddle and repeat with the rest of the batter. Keep the cooked crepes warm in a towel.
To make the sauce, melt the butter. Add the Madhur refined sugar and mix well.
Add the juice of lemon and orange and the peels. Simmer until the peels are transparent.
Place the crepes one at a time in this sauce and fold into halves and then quarters. Slide each crepe to the very edge of the pan. Tilt the pan slightly so the sauce runs back into the centre, then add the next crepe.
Repeat until all the crepes are dipped in the sauce.
Pour the Cointreau, Grand Marnier and then the brandy evenly over the crepes.
Tip the pan slightly so that the flame will ignite the brandy.
Level the pan and move in a light forward and backward motion until the flame on the crepes dies down.
Serve the crepes on warm plates, spooning some of the remaining sauce over them.