Sift the flour into a suitable bowl, make a well in the center and crack the eggs into it, add the milk, sugar and salt and mix with a whisk.
Add the milk in small portions and whisk heartily so that no lumps form. Let the thin dough rest for 120 minutes, chilled, but not in the refrigerator.
Finish baking very narrow pancakes in butter, fold twice and keep warm.
For the sauce: heat a third of the butter, but do not let it brown. Add sugar, caramelize, extinguish with lemon and orange juice, add orange peel, cook a little, thicken with the remaining butter.
Place the folded crêpes slightly offset in the frying pan and pour the sauce.
Pour the orange liqueur slightly warm over the crêpes and flambé, then arrange on plates, gladly also with a scoop of ice cream.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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