You can't make Crêpes Suzette with just five ingredients, but you can use two recipes with five ingredients each. The first step is to make the crêpes. You can serve them as is with sweet or savory fillings or toppings, or you can proceed to the next recipe to make the orange sauce for Crêpes Suzette.
Whisk the eggs, milk, and salt until well mixed.
Slowly whisk in the flour.
Note: You can cook the crêpes immediately, but refrigerating the batter for 20 minutes will smooth out any lumps or bubbles. Letting the batter rest makes it less likely the crêpes will tear in the pan. The batter can keep for a day or two, refrigerated. Whisk before cooking.
Heat a 10-inch skillet or crêpe pan at medium setting. To keep crêpes from sticking, do not put the oil or batter in until a few drops of water sizzle in the pan and disappear in 2 seconds.
Add enough oil to cover the bottom of the heated pan. Pour a scant 1/4 cup of batter into the pan and tilt it so the batter spreads into a thin circle coating the bottom. Cook at medium heat until the edges turn light brown and the center of the crêpe has hardened past a liquid stage. Gently loosen the crêpe with a spatula and flip it. Cook for another minute and transfer it to a large plate or platter, where the crêpe can lie flat.
Repeat the preceding step, stacking the cooked crêpes on the plate, until the batter is gone. Add a small amount of additional oil after every other crêpe to keep the batter from sticking.
Melt the butter in a large skillet over medium heat until it foams. Stir in the sugar, orange juice, orange zest, and liqueur. Simmer on low heat until the sauce thickens a little and looks syrupy. Remove the skillet from the heat.
With tongs, add a crêpe to the pan, coat both sides in the syrup, and fold it into quarters or roll it into a flattened cylinder. Put it on a warm plate.
Repeat the previous step for each crêpe.
Serve crêpes as is or with ice cream with dessert.
Yield: 10 -12 eight-inch crêpes.