For the crêpes: place the flour, salt and sugar in a bowl and make a well in the centre. Break the eggs into the centre of the well and then start whisking gently to mix the flour and eggs together. Start adding the milk a little at a time and whisk until the mixture is combined and free of lumps.
Brush a non-stick with a little oil and then cook 3 pancakes per person. Fold each pancake in half and then half again.
Melt the butter in the same pan used to cook the crêpes. Return the crêpes to the pan and sprinkle with sugar. Add the Grand Marnier to the pan and flambé the crêpes. Once the flame has disappeared, add the orange juice to the pan and reduce the heat. Allow to cook over a low heat for 5 minutes.
«Feel free to prepare the Suzette sauce separately and then simply drizzle over your crêpes to serve.»