Crêpes Suzette (Benoit Castel)

In the great classics of crepe recipes, there is, of course... the crêpe suzette! With Candlemas, I obviously made crepes today, and so I embarked on this (almost) ancestral recipe by following the instructions of Benoit Castel in the latest issue of Fou de Pâtisserie. It's an easy, delicious recipe, obviously not for children, but for them, the option of spread is always there!

Preparation time: time to make the crepes + about twenty minutes for the sauce
For about 4 people:

Crepe batter:

For this part I followed my own recipe but here are the quantities from Benoit Castel:
190g of flour
60g of caster sugar
1 pinch of salt
The seeds of 1 vanilla pod
The zest of one orange and one lemon
30g of melted butter
4 eggs
430g of whole milk

Crepes Suzette:

180g of caster sugar
The juice of 2 oranges
25g of butter
The zest of one orange
20g of Grand Marnier for flaming

Put the orange zest in a saucepan with water and bring to a boil to blanch them. Drain and set aside.
Melt the sugar in several batches, and let it caramelize. Deglaze with the orange juice, then add the butter and blanched zest. Finally, incorporate the Grand Marnier. Continue cooking until the syrup slightly thickens.

Assembly:

Once the crepes are cooked, spread a little Suzette syrup inside before folding them. Arrange the crepes in casseroles or deep plates, then add the rest of the syrup on top. Flame them, then enjoy!