Crepes to flame

First of all prepare the crepes: in a bowl, place the flour sifted by the fountain; pour the sugar, a pinch of salt and beaten eggs.

Stir well to mix all the ingredients by incorporating a little at a time all the milk you get a batter smooth and without lumps.

Cover it and let it sit for 1 hour.

After this time, melt 20 g of butter and mix it to the batter along with half a tablespoon of liqueur.

Place over heat a small nonstick or cast iron pan, rub with a bit of butter, then pour in a generous spoonful of the batter, making sure it covers well the bottom turning and shaking the pan.

As soon as the cracks will appear, Golden rigiratela from each other using a spatula, allow it to Brown, and then let it slip on a plate and keep it warm.

Continue in this manner until you have prepared all the crepes.

Fate then dissolve on the flame in a cast iron pan or non-stick butter, add brown sugar and stir gently until it has dissolved.

Squeeze the oranges and strain the juice collected in a small pitcher.

Add, a little at a time and stirring, with butter and sugar.

Let's restrict a little to very moderate flame.

Place in the pan a very stretched, let cracks add a little into the sauce, then put in the Middle 2 teaspoons apricot jam or oranges.

When the cracks is well seasoned, with a fork and a spoon, reflect it in a handkerchief, 4 in order to imprison the jam.

It is not very easy but with a little practice you can bend without breaking it.

Continue in the same manner until you have exhausted all crepes prepared.

Gradually they are stuffed, drain carefully with a spatula and keep warm in a dish placed on the chafing dish.

Place in the pan a portion of pancakes (3 or 4 at a time, must not overlap), sprinkle with a few tablespoons of caster sugar and drizzle with a shot of liquor.

Tilt the Pan slightly to one side very close to the flame.

In this way the sauce you will Flash, or date to salsa fire with a match.

Serve the pancakes on the table still blazing.