Crepes suzette

Put in a bowl the flour, the eggs, a pinch of salt and a tablespoon of sugar.

Stir vigorously, using a whisk, then, always stirring, add 20 g of melted butter, cold and half milk.

Work the mixture and, when you have a fluid cream, diluitela with the rest of the milk and orange flower water.

Grease with butter a pan, put it on medium heat and pour half a tbsp of the batter you've prepared, moving the Pan so that it expands evenly across the bottom.

Take the resulting omelette browned on both sides (it takes a whole two minutes), then remove it from the pan.

Grease it with another piece of butter and bake another batter.

As the pancakes are ready, place them on top of each other on a platter and keep them warm.

In a bowl mix cream 80 g soft butter with the rest of the sugar, then carefully fold gently with a small glass of orange liqueur, being careful not to remove the mixture.

Spread over any cracks in a thin layer of butter cream with a spatula, then piegatele into four and arrange on a serving dish.

Then heat in a saucepan the remaining liquor, moderate heat, then pour it, piping hot pancakes, and fiammeggiate.

Serve the pancakes still on fire.