Crêpes Suzette

Mix the first ingredients into a dough, let it rise for 30 minutes and then bake very narrow pancakes (crêpes). After baking, fold them into quarters and place them on a plate. In a large frying pan, heat the fruit juice, butter, powdered sugar and zest, stirring until the sugar foams. Then fold in the liqueur and pour in the crêpes one at a time. Turn once to the other side and flambé with brandy. Bring to the table immediately hot.

Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!

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