Crepes suzette

Put the flour with the salt, the eggs and half of the milk in a bowl and mix with the whisk or with the mixer until smooth.

Mix the remaining milk and let the batter rest for about 30 minutes.

Meanwhile, melt the butter and allow to cool slightly.

Stir the melted butter through the batter.

Brush a frying pan with a thick bottom and a non-stick coating with a diameter of about 18 cm with a kitchen paper with a few drops of oil.

Place the pan over medium heat and shovel a large spoonful of the batter.

Turn the pan around so that the batter can run evenly over the bottom.

Let the flange bake for about 2 minutes until the bottom is colored and the top is dry.

Turn over with a palette knife or spatula and let the bottom bake until golden brown in about 1 minute.

Let the flange slide out of the pan on a flat dish and bake the remaining pancakes in the same way.

Grate the peel of an orange brushed under the hot tap and press out both oranges.

Fold the pancakes in four.

Put a large frying pan on the fire and let the butter melt.

Stir in the sugar.

Add the orange zest and the juice and place the folded pancakes in the pan.

Let it warm up well and turn them around.

Pour the liqueur over and light with a long match.

Note that the cooker hood is not on during flambéing.

Serve warm and scoop a scoop of vanilla ice cream next to it.