Whisk the wet ingredients together, then add the dry ingredients and blend well. The batter will be very thin without lumps

Store the batter in the fridge for at least an hour and up to two days.

The batter will separate from standing. You may also see some natural fermentation. Stir it all together.

Heat a 9 or 10 inch skillet or crepe pan over medium high heat. Lubricate the pan with cooking spray, oil or melted butter as needed.

Add a scant 1/4 cup of batter to the pan and immediately rotate the pan to spread the batter into a very thin pancake. (It will take some experimentation to determine the perfect pan and amount of batter to use.)

Use a spatula to loosen the sides of the crepe and flip when the top begins to dry. You'll quickly figure out when the crepes are ready to flip.

Cook the second side briefly and remove to a platter.

Repeat with the next crepe. As a new crepe is added to the platter, fold the previous crepe into quarters with the nicer side towards the outside.

Cooked crepes can be stored in the fridge for a couple days or frozen using waxed paper to keep the crepes from sticking together.

Deal with the oranges first. Zest and juice one. Measure the juice, you'll need about 2/3 a cup. If necessary, you can either juice another orange, or supplement with water or other juice you may have on hand. Cut the second orange into 8 sections. Remove the peel and trim the individual pieces of orange. Reserve the orange slices to use as a garnish, Take two or three piece of reserved peel and use a sharp, flexible knife to cut away the pith such that only the peel remains. Slice the peel into thin strips.

Melt the butter, orange zest and peel in a large sauce pan or skillet over medium heat.

Add the sugar, orange juice, vanilla and salt. Stir well to combine.

If you don't want to flambe the brandy, add it now, otherwise wait until the entire dish is assembled. (optional)

The sauce will bubble and froth as it cooks. Just keep stirring and manage the heat to prevent a boil over. Eventually the sauce will smooth out and begin to thicken.

At this point you can remove the sauce from the heat and allow to cool to transfer to the fridge.

If the crepes and sauce have been made ahead of time, remove them from storage and allow them to warm to room temperature.

Heat the sauce in a large skillet, stirring to remelt the butter and to break up any lumps.

Arrange the folded crepes in the skillet and turn to cover with sauce. Warm through.

This is the point for flambeing the brandy. Pour it over the crepes and immediately light the brandy with a lighter. Keep a lid handy in case things get out of hand.

Remove the Crepes Suzette to a platter for serving if you prefer.

Scatter the orange slices over top and garnish with whipped cream.