Crepes Suzette

Put flour in food processor, add the salt, egg, egg yolk, milk and water mixture, and cooled melted butter and pulse for a few seconds until batter is smooth. Chill for 30 minutes.
Heat pan over medium heat, lightly brush with butter, using paper towels to wipe away any excess.
Spoon 2 tbs of batter into the hot pan and quickly swirl it around to coat the base of the pan evenly but thinly.
If you add too much batter just tip the extra back into the bowl and trim away the pouring trail.
Cook the crepe for 1 minute, then carefully turn it over and cook the other side.
Suzette Sauce:
Put butter, sugar, orange zest and juice and Cointreau into a large skillet and gently warm through over low heat. When the sugar has dissolved, boil the mixture for 2 minutes to make a butter syrup.
Put the first crepe into the skillet of hot orange butter and , using a spatula and fork, fold it into quarters and push it to the edge of the skillet to make room for the next one. Repeat until all the crepes are coated in orange butter and folded in the skillet.
To Finish:
Keep the skillet over a low flame and sprinkle the crepes with sugar, Cointreau, and rum. Quickly but very carefully, light the alcohol in the skillet with a match. Serve immediately before the flames disappear.