4 crepes
Souffle mixture:
5 eggs
50 g sugar
25 g flour
100 g orange juice
salt
Time: 1 hr 15 min

Separate the egg whites. Mix the yolks with sugar and flour. Add the orange juice. Beat the eggs firm with a pinch of salt. Add a bit of sugar so that the whites are stiff. Pour the other mixture in the stiff whites and delicately mix to obtain a homogeneous souffle mixture. Place a crepe on an oval dish or a slightly buttered plate and spread a part of the souffle mixture on half of the crepe. Fold the crepe to make a crescent moon. Sprinkle with icing sugar and bake in hot oven (180 C/356 F) for about 15 minutes. The crepe will open raise and brown. When finished, remove from the oven. Sprinkle once again with icing sugar and serve immediately.