Sift the flour, salt and sugar into a bowl and make a well in the centre. Mix the eggs and milk
together with 100ml / 3 1/2 fl oz of water and pour slowly into the well. whisking until a smooth
batter forms. Stir in the melted butter. Cover and refrigerate for 20 minutes. Stir the orange and
lemon zest into the crepe batter.
Heat and lightly grease a crepe pan. Pour in just enough batter to coat the base of the pan in a
thin even layer, pouring out any excess. Cook over medium heat for about 1 minute, or until the
crepe starts to come away from the side of the pan. Turn the crepe and cook on the other side for 1
minute, or until light golden. Repeat with the remaining batter. Fold the crepes into quarters.
Melt the sugar in a large frying pan over low heat and cook to a caramel, tilting the pan so the
caramel browns evenly. Pour in the orange juice and zest and boil for 2 minutes. Put the crepes in
the pan and spoon the sauce over them.
Add the brandy and Grand Marnier and flambe by lighting the pan with your gas flame or a match
(stand well back when you do this and keep a pan lid handy for emergencies). Add the butter and
swirl the pan until it melts. Serve immediately.