Place all ingredients in a glass bowl and blend until very smooth. Strain through a fine sieve, cover and refrigerate for at least 3 hours, preferably overnight.
Heat a six-inch non-stick crepe or omelet pan and grease with a tiny amount of butter or oil. Pour in about 3 ounces of batter and tip the pan to spread the batter evenly and produce a thin, delicate crepe.
Cook the crepe over medium heat until the bottom is lightly browned, then turn it over and brown the other side lightly. Remove to a plate and repeat. Stack the crepes, wrap the stack and refrigerate until ready to use. Crepes may be made a few days ahead.
Make the Crepe Suzette:
Zest an orange and a lemon. Cut your orange into segments like Chef did in the video.
In a large sauté pan, heat butter, until foamy add orange segments, orange and lemon zest. Orange and lemon juice, sugar, Orange liquor and Limoncello 1 tablespoon Cognac (add more liquor if you wish) dip both side of the crepe in the sauce, fold the crepes in half, and in half again to form a wedge. Serve into serving plate with vanilla ice cream and sprinkle with sugar.
Notes
For the Woll Non-Stick Fry Pan: click hereFor the Laser Thermometer: click hereFor a Sign copy of Chef Jean-Pierre's Cookbook: click here