Crêpes Soufflés Suzette

Procedure

1. Heat the orange juice.
2. Mix the cornstarch with enough cold water to make a smooth slurry. Stir into the orange juice and cook, stirring, until thickened.
3. Add the sugar, liqueur, and vanilla. Boil to dissolve the sugar.
4. Cool the mixture.
5. Whip the egg whites to soft peaks. Add the sugar and whip to a firm meringue