Crêpe Suzette with Vanilla or Orange Ice Cream

The day before, prepare crêpes: sift the flour into a suitable bowl. Make a small bulge in the center and pour in eggs. Add vanilla sugar, sugar, salt and milk. Mix everything until you get a smooth batter. Stir in grated orange peel and melted butter. Let dough rest with lid closed for at least a good hour. If too firm, thin with a little milk or orange liqueur. In a crêpe pan (or a Teflon pan) melt a little butter, bake wafer-thin crêpes, layer on a plate and set aside to cool.

In an ovenproof pan, heat butter, add sugar and lightly caramelize. Extinguish with orange juice and juice of one lemon, cook a little bit while stirring.

Fold the crêpes twice to make triangles. Place in hot sauce for two minutes. Pour cognac and Grand Marnier over them, flambé. Arrange on the remaining sauce and bring to the table with 1 or 2 scoops of orange, cinnamon or vanilla ice cream.

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