Crêpes Suzette

Sift flour into a large bowl. Add ground cardamom, salt, vanilla sugar and sugar and stir together. Add eggs and beat with a hand mixer with dough hooks until crumbly. Add the beer and beat some more. Add the oil. Then add the milk a little at a time until you get a fairly firm but smooth batter. The lumps should be stirred out of the batter while it is still fairly firm. Add more and more milk until you get a thin batter without lumps. Replace the dough hooks with whisks when you reach this point. Let the batter rest for 30 minutes in the fridge.

Start the program, let the pan heat up to 140 Cº. Add some butter to the pan and let it melt. Add pancake batter to the pan and turn the pan around so the batter is spread on the whole surface of the pan, fry the pancake at 195 ºC. Follow the program and cook the pancake for 1 minute on each side. Remove the pancake and add batter for the next one. Continue until all the batter is used. Keep the pancakes warm in the oven while the rest finishes baking.

Finely grate the zest from one of the oranges. Squeeze the juice from both oranges into a bowl. Place a pan on your cooktop and start the program. Add sugar and melt it at 200 ºC. Add butter, almond slivers and grated orange peel, the program will lower the temperature to 100 ºC. Now the sauce must be flambéed. It is therefore VERY important that you turn off your range hood. Add the Grand Marnier to the pan and set fire to it with a long lighter. Watch your fingers and eyebrows! Let the alcohol burn until the fire goes out on its own. Then add the orange juice.

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