Step 1

Start with the preparation of the crepes: place the sifted flour in a bowl, add sugar and milk, and then mix until a fluid mixture is obtained. Separately, beat the eggs with a little salt, add to the batter and mix. (Cover the bowl with plastic wrap and let it rest in the refrigerator for 30 minutes. After the necessary time, cook the crepes pouring them with a ladle in a buttered pan, or in a buttered crepe pan. (Cook on both sides by turning them gently with a spatula. (Once ready, place them in a plate on top of each other.

Step 2

For the preparation of the sauce, put the butter in a pan with the sugar and let it melt on a low flame, stirring occasionally. Then add the grated peel of the oranges and the lemon juice. Let it cook until the sugar is completely melted. (Then fold up the crepes and place them in the pan. Finally add the Grand Marnier and make the flambè: burn the liqueur and turn off the heat by covering with a lid. (Once ready, serve the crepe suzette with the sauce and some orange peel. (6)