Crêpes Suzette

Sift the flour into a large bowl. Add ground cardamom, salt, vanilla sugar and sugar and stir to combine. Add eggs and beat with a hand mixer fitted with dough hooks until crumbs form. Add the beer and continue mixing.Add the oil and milk a little at a time until you get a quite firm but smooth dough. Any lumps should be worked out of the dough while it is still pretty firm. Then add more milk until you get a thin batter with no lumps. You can change the dough hooks with the whisk attachment at this stage.Let the dough rest for 30 minutes in the refrigerator.

Start the program and let the pan heat up to 140 Cº. Add some butter to the pan and let it melt. Next pour some batter into the pan, twist the pan so the batter covers the whole bottom of pan. The program changes the temperature to 195 ºC, follow the program and bake the pancakes for 2 minutes on each side.Remove the cooked pancake and pour in batter for the next one. Repeat until all the batter is used.If necessary, keep the pancakes warm in the oven while the rest are cooked.

Finely grate the zest from one of the oranges.Squeeze the juice from both oranges and add it to a bowl.Put a pan on your cook top and start the program. Add sugar and let it melt. Then add butter, almond slivers and the orange zest.The next step is to flambé the sauce. It is VERY important that you turn off your range ventilation hood. Add Grand Marnier to the pan and ignite it with a long lighter. Watch your fingers and eyebrows! Let the alcohol burn until the flames extinguish by themselves. Then add the orange juice.

Fold the pancakes into triangles.Add them to the hot sauce and let them warm through.Serve the pancakes with vanilla ice cream.