Crêpes douces - crêpes suzette

Crêpes douces - crêpes suzette

Ingredients:
250 grams sifted white flour
75 grams caster sugar
Pinch of salt
6 eggs
1/2 cup (125 ml) milk
1 teaspoon vanilla sugar
3 teaspoons brandy
1 tablespoon melted butter
Sauce Ingredients:
75 grams butter
75 grams caster sugar
3 tablespoons of your favourite liqueur
juice from 1 tangerine
sugar for sprinkling

Preparation:
Mix the flour with sugar and salt. Gradually add eggs and milk. Beat well.
Add other ingredients. Blend together well. Leave to stand for 1 hour.
Heat some butter in a small pan, pour in 1 tablespoon batter and cook quickly on one side, toss and brown the other side.
Put the pancakes on a warm to medium hot pan.
Serve very hot.
Cream the butter, add the sugar and beat in well.
Add the liqueur and tangerine juice. Mix well.
Sprinkle with sugar, pour the sauce over and serve very hot.