For the pancakes:
Sift the flour into a bowl. Add the eggs and gradually beat in half the milk. Add the remaining milk and beat until smooth. Leave to stand for 10 minutes.
Lightly oil a frying pan and place over a moderate heat. Pour in just enough batter to cover the base of the pan when tilted from side to side.
Cook until the underside is golden, then turn and cook on the other side. Cool on a wire rack or plate. Repeat with the remaining batter.
For the Suzette:
Cream the butter with the sugar. Beat in the orange rind and half the juice. Spread this mixture over the pancakes and fold each pancake into four.
Pack into a container and refrigerate until needed.
Melt the butter in a large frying pan. When foaming add the crepes, in a single layer. Cook for about 1 minute and carefully turn and cook on the other side. Pour over the brandy and ignite.