Place the sugar in a thick-based frying pan and place over a medium heat. Add 2 tablespoons of water.

After a few minutes, the sugar will start turning into a caramel. Continue cooking until sugar is light to medium amber, a minute more. Do not stir and be careful not to burn.

When it turns white to amber color, stir until sugar is completely dissolved into an amber-colored liquid.

Add the orange and lemon juice and zest and stir well.

Add the butter cut into cubes. Stir well until butter is completely melted and the sauce is bubbling and thicken for about 1 minute.

Stir in the Grand Marnier or your choice of liqueur, if using, then heat for a few seconds and lower the heat. Remove from the heat.

Once the crepes and sauce are made, assemble the Crepe Suzette. Warm your crepes, the sauce and the plate.

Warm a pan over low medium and place the crepe in the pan and allow to heat both sides for few seconds. Then fold the crepe in half. And fold again to form a triangle.

Heat the sauce and dip the crepe into the hot orange sauce using a tong. Flip it over to cover both sides with sauce. Repeat with the remaining crepes and sauce. Make sure the sauce covers the crêpes.

Place the crepes onto warmed serving plates. Pour some sauce over the crepes on the plates. Spoon a little of the remaining sauce over each serving. Top the crepes with a scoop of vanilla ice cream and drizzle more sauce over the top of the crepes. Garnish the crepes with orange sections if desired. Serve immediately. ENJOY!