For the Crepes Suzette, prepare the crepes normally like pancakes.
To do this, mix the ingredients and fry a scoop of batter at a time in a greased pan. Set all the pancakes aside on a plate.
For the crepe suzette, use a non-stick pan. Let the sugar caramelize, add butter and melt it briefly and deglaze with orange juice. Skewer a piece of an orange or lemon upside down on a fork and use it to release the sugar from the pan. Insert a crepe and drizzle with a little Grand Manier.
Then cut the crepe in half twice (fold into a triangle) and flambé briefly with the brandy in the pan. Let the sauce boil down briefly to thicken a bit. (Repeat the process separately for each pancake.) Arrange the pancakes on a plate and pour the sauce over them.
Serve the crepes suzette.