Mix the flour, milk, eggs and salt well and let the dough rest for 30 minutes.
Then brush a very hot pan with fat, always adding enough batter to make a wafer-thin, tender pancake that is baked on both sides.
Crêpes Suzette Preparation:
Prepare the crêpe dough as described in the basic recipe, but instead of using salt, flavor it with 1 tablespoon of orange liqueur and orange juice, as well as 1 packet of vanilla sugar. Bake the crepes.
For the sauce, melt the fat in a pan, stir in the powdered sugar, the almonds, the juice of the two oranges and half a lemon, as well as the orange liqueur.
Fold the crepes into a quarter. Place them side by side in the sauce and heat slowly.
To finish, preferably at the table, pour a liqueur glass of warmed cognac over the crêpes and flambé.