

Combine all the pancake batter ingredients in a blender.
Blend until smooth and homogeneous.
Strain the batter through a sieve to remove any lumps.
Let the batter rest at room temperature for 1 hour.
Preheat a steel pan over high heat.
Cook the pancakes one at a time in the hot pan and set them aside.
Melt a small knob of butter in the pan and add the brown sugar.
Deglaze with 5 cl of orange juice.
Fold 3 pancakes into quarters and place them in the pan.
Cook them for 2 minutes on each side.
Flambé the pancakes with the limoncello.
Transfer the pancakes to a plate and repeat the process for the remaining pancakes.
Serve the Crêpes Suzette warm, accompanied by a scoop of vanilla ice cream or a light whipped cream for an even more indulgent touch. This recipe combines the tradition of Crêpes Suzette with the freshness of limoncello for a chic and slightly revamped dessert.