For the crêpe batter: Mix the eggs with the sugar, flour, and half of the milk until smooth and free of lumps. Add the remaining ingredients and mix again.

Let the batter rest for 30 minutes, then cook your crêpes in a lightly oiled skillet.

Cover the crêpes while you prepare the Suzette sauce.

For the Suzette sauce: In a sauté pan, lightly caramelize the sugar, then add the butter and deglaze with the orange juice. Lower the heat and let the sauce thicken slightly.

Serve with orange segments for garnish.