0. For the crepes: Break the eggs into a bowl, add the sugar, and stir in the grated zest of half an orange. Add the melted butter and begin beating with a whisk. Gradually incorporate the flour. Finally, slowly add the milk, stirring constantly.

1. Heat a crepe pan over high heat and grease it with a little butter, wiping off the excess with a paper towel (a nonstick pan will also work). Pour a ladleful of batter into the pan and spread it evenly. Let it cook, then flip it over and cook the other side. Once it's done, transfer the crepe to a plate and add the remaining batter, again one ladleful at a time. Then set aside.

2. For the sauce: Pour the sugar into a pan and add the butter. Add the grated orange zest, turn the heat on, and let it melt.

3. Meanwhile, squeeze the juice from the two oranges using a citrus juicer. Add the citrus juice to the pan, straining it through a sieve. Take a crepe, place it in the pan, and let it cook for a few moments before folding it into quarters. Repeat the process until all four crepes are in the pan. Pour in the orange liqueur, then flambé the crepes using a flame torch. Let the sauce thicken, then transfer the crepes to a plate and pour the remaining beurre Suzette over them.