Crepes Suzette

Instructions:

1. In a bowl, combine the flour, eggs, milk and water mixture, butter, sugar, salt and half the ground cinnamon. Whisk until the batter is smooth and well combined.
2. Heat a non-stick pan over medium heat and add a small amount of butter to coat.
3. Pour 1/4 of the batter into the pan and quickly swirl it around to evenly coat the entire bottom of the pan. Cook until the edges begin to lightly brown and you can easily slide a spatula underneath.
4. Flip the crepe over and cook the other side for about 30 seconds, then remove from the pan and keep warm. Repeat with the remaining batter.
5. In the same pan, melt the 3 tablespoons of butter. Add the granulated sugar and the remaining ground cinnamon, and stir until the sugar dissolves.
6. Add the cognac (or brandy), orange zest, and fresh orange juice to the butter and sugar mixture. Stir and let it simmer for about 2 minutes.
7. Fold the crepes into quarters and place in the simmering sauce. Let it cook for about 1 minute.
8. Bathe the crepes in the Grand Marnier and then carefully ignite the alcohol with a long match. This will burn off the alcohol to leave the flavor of the Grand Marnier behind.
9. Serve the crepes hot from the pan with a dusting of powdered sugar.