Mallorcan “suzette” crêpes

For the crêpes
Mix the eggs with the sugar, add the milk and, finally, the ground Quely María. Mix well so that there are no lumps. In a non-stick pan, put a little butter. When it melts (it should not take on a dark color), add a teaspoon of crêpe batter, moving the pan so that the batter spreads in a thin layer all over the bottom of it. When the edges come off, we turn it over with the help of a spatula and let it cook on the other side. Transfer to a plate. Repeat this procedure until you finish the dough, stacking the crêpes one on top of the other so that they stay warm.

For the sauce
In a saucepan, melt the butter, add the sugar to make a blonde caramel, when it st arts to turn golden, add the herbal liqueur carefully because it can catch fire. Let it reduce until it has the consistency of sauce. Place the crêpes folded in the shape of a handkerchief into this sauce to heat them.It is recommended to serve with ice cream.