Crêpes Suzettes with apricot jam

Steps

1. Mix the flour, eggs, sugar, and melted butter in a mixing bowl. Gradually add the milk until you have a smooth, even batter.
2. Bake all your crêpes in a pan. Set them aside.
3. Add 3 generous tablespoons of Bonne Maman apricot jam, ½ cup of water, and 1 teaspoon of lemon juice to the pan while it is still hot. Stir with a spoon or spatula and allow the syrup to thicken slightly.
4. Now place a crêpe in the syrup over low heat, turn it over and fold it first in the middle, then again until it has a triangular shape. Set aside the crêpe soaked in syrup and repeat the process with the next crêpes.
5. For a dozen crêpes, you will need to refill the syrup once or twice.
6. Cooking: Place all the crêpes back in the hot pan, pour over the alcohol of your choice, and flambé them with a match. Make sure you do not turn on the extractor fan during this step, if you have one.
7. Once the flames have died down, you can serve your crêpes Suzettes, sprinkled with chopped pistachios for a touch of crunchiness.