Crêpes Suzette

Although every self-respecting Breton would say that no decent crêpe can be made without a billing (cast iron griddle for making crêpes you see in French crêpe stands), there is no need to panic if you do not have one. Simply make them in a pan, swirling the batter around or better rounding the crêpes using a wooden tool called rozell. You bake the crêpes ahead and only then make the sauce. And yes, the sauce. There are several ways to make it. Like this (the way I prefer) or by mixing butter with sugar and other ingredients or even some other ways, without so much juice.