How to Make Flame Bread?

Ingredients
Thin Crepe--2 sheets. Vanilla Ice cream--1 scoop. Orange--Half an orange. Orange peel--Use a knife to remove the zest in a circular way, reserve for later use. Or ange juice--4-6oz．Lemon Strips--About ten strips.Lemon juice--0.5oz．Sugar--5 teaspoons.Butter--1 tablespoon. Grand Marnier--1 ounce
Preparation Process
1. Heat a large nonstick pan over medium heat.
2. Sprinkle the sugar evenly in the pan, allowing it to melt. Move the pan about 5 cm away from the heat source occasionally and stir gently to prevent burning.
3. Once about two-thirds of the sugar has melted, add the butter and swirl the pan to ensure that the melted butter is evenly distributed on the bottom.
4. Add the lemon strips and lemon juice.
5. Pour in the orange juice.
6. Gently spread a half an orange over the surface of the crepe to prevent any un-melted sugar from sticking to the pan, ensuring all ingredients are evenly mixed.
7. Fold the crepe twice, making it about 1/4 size, and place it in.
8. Pour the Grand Marnier into a long ladle and ignite it with fire.
9. Using a fork in your other hand, lift an orange peel from its top and hold it above the pan.
10. Slowly pour the alcohol down the length of the peel, creating a beautiful green flame on the peel. The liquid that falls into the pan adds the rich flavor of Grand Marnier as well as a hint of bitterness from the orange zest (if this step is not convenient at home, you can skip it and simply add the Grand Marnier directly to the pan).Dessert is at its most exquisite here. The green flame on the elongated peel looks particularly elegant, with the juice that falls into the pan adding both the rich aroma of the Grand Marnier as well as a subtle bitter taste from the orange zest (if this step is not convenient at home, you can skip it and simply add the Grand Marnier directly to the pan).
11. Remove the crepe, place it with vanilla ice cream on a plate.
12. Reduce the sauce in the pan over high heat until it becomes thick. Drizzle the sauce over the crepe and sprinkle any remaining lemon strips on top of the ice cream for garnish.